Chocolate cupcakes!

Yesterday was a bit of a slow day at the office. It was rainy and cold, and by the time 2pm rolled around, I was done all the paperwork I’d set out to do that day. Having nothing else planned for the day, I thought I’d bake up some cupcakes for my friends. Most weeks we all get together for junk food and mindless TV watching, and I figured some sweet treats would be welcome.

Finding a good recipe could have been a challenge. One of my friends is allergic to eggs, and I wanted to make sure he could have a treat too! I do have some vegan egg replacer, and could have easily used that, but then I happened upon a fantastic chocolate cake recipe that doesn’t require eggs. Perfect! Just add some easy buttercream icing (also egg free) and you’re good to go.

Cupcakes:
1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 Tbs. white vinegar
1 tsp. vanilla

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.

Icing:
6 tablespoons butter, softened
3 tablespoons milk or soymilk
1 teaspoon vanilla
3 cups confectioners’ sugar
food coloring (optional)

In a bowl, beat together the butter, milk 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.