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Egg-free Chocolate Cupcakes Recipe

Ingredients

How to make it

  • For cupcakes: Combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Mix well. Fill paper-lined muffin cups 3/4 full with batter. Bake at 350ºF for 25-30 minutes. Cool 10 minutes and remove from pan. Makes 12.
  • For icing: In a bowl, beat together the butter, milk/soymilk and vanilla until smooth (about 3 minutes). Add in confectioners sugar; beat very well until smooth, adding more if necessary to achieve desired consistency. Add in food coloring (if desired) and mix well.

Reviews & Comments 3

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  • Rachul 10 years ago
    yuck. Chewy and doesn't taste right :(
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    " It was excellent "
    Isabellethequeen ate it and said...
    These were fantastic. Batter was watery, which worried me, but they baked up beautifully. They weren't dense, but not too fluffy either, and the taste was quite rich. I didn't have white vinegar and used rice vinegar with no problem. This is my new go-to cake recipe for my egg-allergic son.
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  • aluminum_chef 15 years ago
    this looks amazing!! Thanks for sharing :)
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    " It was excellent "
    bluewaterandsand ate it and said...
    Looks and sound, heavenly!
    Was this review helpful? Yes Flag

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