Anyone allergic to nuts, eggs, or dairy shouldn’t miss out on all the fun. Whether someone in your family has dietary restrictions or you’re making treats for a whole classroom of kids, these chocolate cupcakes should suit most needs. Divvies Bakery, which specializes in allergen-free sweets, kindly shared this recipe on The Martha Stewart Show.
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Line a standard muffin tin with paper liners. Sift together cake flour, granulated sugar, cocoa, baking soda, and salt.
Step 2
With an electric mixer on medium-high speed, mix together oil, vinegar, vanilla, and the water until well combined. Add flour mixture and mix until smooth, scraping down sides of bowl as needed (batter will be very thin).
Step 3
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tin halfway through, until a cake tester inserted into centers comes out clean, 20 to 25 minutes. Turn out cupcakes onto a wire rack and let cool completely.
Step 4
Cupcakes can be stored up to 3 days at room temperature, or frozen up to 1 month, in airtight containers. Dust cupcakes with cocoa and confectioners’ sugar just before serving.
