I make these with all organic/ natural ingredients. They taste just like they came out of a box, and the cupcakes have no egg and no dairy so they are a nice treat for anyone with allergies. For the best flavor use extra virgin coconut oil. I served these at my 5 year olds birthday party, along with store bought brownies. We brought most of the brownies home, the cupcakes were all gone :)

Ingredients

flour↗3 cups
sugar2 cups
evaporated cane juice or raw cane sugar works
cocoa↗1⁄2 cup
salt↗1 teaspoon
baking soda↗2 teaspoons
coconut oil↗2⁄3 cup
melted (or other vegetable oil)
warm water2 cups
vinegar↗2 tablespoons
vanilla extract↗3 teaspoons
Frosting↗
heavy whipping cream↗1 cup
powdered sugar↗1⁄4 cup
vanilla↗1 teaspoon

Step-by-step instructions

1
Preheat oven to 350 degrees.
2
Sift all the dry ingredients together in a large bowl.
3
Add oil, water, vinegar and vanilla.
4
Fill well greased mini muffin tins 2/3 full with mixture. Or use cupcake papers for easier removal, and nicer presentation.
5
Bake 10-15 minutes. Until toothpick comes out clean.
6
Cool completely.
7
Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, until stiff peaks form. Gently stir in 1 teaspoon vanilla.
8
Top cooled cupcakes with icing and serve, or refrigerate until needed.

Source: food.com

Original recipe ↗

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