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“This recipe makes about 12 cupcakes. It may also be doubled for a cake.”
READY IN:
28mins
SERVES:
12
YIELD:
12 Cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Review recipe and gather ingredients. Preheat oven to 350 degrees and line muffin pan with paper liners or use silicon liners with a sheet pan.
  2. Combine the nondairy milk and apple cider in a large bowl until foamy. Set aside.
  3. In a medium bowl, sift together dry ingredients (flour, cocoa powder, baking soda, baking powder and salt). Set aside.
  4. Add the rest of the wet ingredients to the milk/cider mixture (sugar, canola oil and extract).
  5. In several batches, add the dry mixture to the wet mixture and mix very well. Using an ice cream scoop or a small ladle, scoop batter into prepared pan or silicon cups.
  6. Bake for about 18 minutes, until cake springs back to touch. Cool completely on a cake rack before frosting.

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