Vegan Cupcakes! Surprisingly delicious.

My Husband bought me a Martha Stewart cupcake recipe book for Christmas.
I've never been a "cupcake" person. Didn't really care too much for them. However, when I was pregnant with my last baby, I became addicted.
If there was a cupcake within arm's reach, I was gonna eat it!

So the other day, I got out my trusty cupcake recipe book and decided to try my hand at baking my own cupcakes. Well wouldn't you know it, I was out of eggs & milk. It was my lucky day though because I found one recipe for Vegan cupcakes. It didn't sound too good to me, but I figured I'd try it anyway. I was desperate for a cupcake, after all!
They turned out to be quite delicious.
I can't wait to try more recipes!


Here is the recipe:

1 1/2 Cups cake flour
3/4 Cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/4 Cup plus 1 Tb. vegetable oil
1 T. distilled white vinegar
1 tsp. vanilla extract
1 1/4 Cups water
Confectioners' sugar, for dusting (I opted out of this ingredient and used my own frosting instead)

1. Preheat oven to 350 degrees. Line standard muffin tin with paper liners. Sift together cake flour, sugar, cocoa, baking soda and salt.
2. With electric mixer, mix together oil, vinegar, vanilla and the water until well combined. Add flour mixture and mix until smooth.
3. Divide batter evenly among lined cups, filling three quarters full. Bake, rotating tin halfway through until toothpick inserted comes out clean. Approx 20 - 25 mins. Turn out cupcakes onto a wire rack and let cool.
4. Cupcakes can be stored up to 3 days at room temperature or frozen up to 1 month. Dust cupcakes with cocoa & confectioners' sugar.

5. EAT & enjoy!

Linked to:
Fireflies & Jellybeans
Tasty Tuesday