Ingredients

Makes 1 dozen

1 1/2 cups cake flour (not self-rising)

3/4 cup sugar

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons vegetable oil

1 tablespoon white vinegar

1 teaspoon pure vanilla extract

1 1/4 cups water

Directions

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.

Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.

Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting

Put those final decorations in the cars and load up the kids!  Trunk or Treat is this Saturday, 1 pm in the Cedar Bluff area of I-40.  9017 Cross Park Drive.

I need some teenagers to come and judge trunks and costumes- please see me at 1 pm (I’ll be the one in the white fairy wings hanging out with Tinkerbell and Dr. (Motorcycle gang) Singer at the silver station wagon).

Join our group on Facebook- search for “VEFA- Volunteers Educating for Food Allergies”  Many Thanks to Courtney for figuring out how to do this!