Divvies Chocolate Cupcakes

Name: Divvies Chocolate Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 cupcakes, 12 serving(s)
Ingredients: 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; 1 3/4 cups confectioners' sugar; 1/2 cup dairy-free margarine, chilled; 1/8 teaspoon salt; 1/2 teaspoon pure vanilla extract; 1 tablespoon rice milk

Submitted by Brandess

"This allergen-free recipe for chocolate cupcakes is courtesy of Divvies Bakery founder Lori Sandler. To ensure that your cupcakes are free of milk, eggs, tree nuts, and peanuts, ingredients used should not contain any of these foods and should not have been manufactured in a facility that produces products that contain these foods. Check the packaging every time a purchase is made on even a familiar ingredient, as manufacturing This recipe for allergen-free vanilla frosting, courtesy of Divvies Bakery owner Lori Sandler, goes perfectly with her allergen-free chocolate cupcakes. To ensure that frosting is free of milk, eggs, tree nuts, and peanuts, ingredients used should not contain any of these foods and should not have been manufactured in a facility that produces products that contain these foods. Check the packaging every time a purchase is made on even a familiar ingredient, as manufacturing procedures can change."

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Ready In:: 40mins
Ingredients:: 14
Yields:: 12 cupcakes
Serves:: 12

ingredients

cake
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
frosting
1 ³⁄₄ cups confectioners' sugar
¹⁄₂ cup dairy-free margarine, chilled
¹⁄₈ teaspoon salt
¹⁄₂ teaspoon pure vanilla extract
1 tablespoon rice milk

directions

CAKE: 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 rackso the water can evaporate and your cupcakes will not be soggy. Let cool completely before frosting.
FROSTING: In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners' sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
Add rice milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined. Store in an airtight container, refrigerated, up to one week.