Ingredients:
1 1/2 cup of gluten-free flour
1 cup of sugar
1/2 teaspoon of salt
1/2 cup of vegetable oil
1 cup of soy milk
1/4 cup of cocoa
3/4 tablespoon of vinegar
1 1/2 teaspoon of vanilla
1 teaspoon of baking soda
Directions:
Preheat the oven to 350' F. Prepare pan with cupcake liners. Whisk together flour, sugar, baking soda, salt, and cocoa. Add vegetable oil, soy milk and vanilla. Whisk using a wooden spoon until no lumps appear, and batter is smooth. Add vinegar, stir 7-10 times, and quickly pour into cupcake tray.
Bake for about 30 minutes, until cupcakes begin to pull away from the sides and/or a tooth pick inserted into the center of cupcake comes out clean.
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| THE CUPCAKE BATTER |
