Ingredients:
1 1/2 c. flour
1 c. granulated sugar
1 tsp. baking soda
1 tsp. salt
2/3 c. cocoa powder
1/2 c. oil
1 c. water
2 tsp. vanilla extract
1 tsp. white balsamic vinegar
1/8 c. instant coffee granules
Blend all ingredients at the same time in a mixer until well combined. Preheat oven to 350 degrees. Line mini muffin tins with cupcake wrappers. Spoon batter 3/4 of the way full and bake for 15 minutes. Let cool.
Don't let the balsamic vinegar scare you... these cupcakes are so moist you will never know they are egg-less!
1 comment:
They look beautiful and delicious!
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