ALLERGEN-FREE CHOCOLATE CUPCAKES

Allergen-Free Chocolate Cupcakes image

Yield makes 12

Number Of Ingredients 10

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1 1/2 cups cake flour (not self-rising), sifted
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder, plus more for dusting
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon pure vanilla extract
1 1/4 cups water
Confectioners' sugar, for dusting

Steps:

Preheat oven to 350°F. Line a standard muffin tin with paper liners. Sift together cake flour, granulated sugar, cocoa, baking soda, and salt.
With an electric mixer on medium-high speed, mix together oil, vinegar, vanilla, and the water until well combined. Add flour mixture and mix until smooth, scraping down sides of bowl as needed (batter will be very thin).
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tin halfway through, until a cake tester inserted into centers comes out clean, 20 to 25 minutes. Turn out cupcakes onto a wire rack and let cool completely.
Cupcakes can be stored up to 3 days at room temperature, or frozen up to 1 month, in airtight containers. Dust cupcakes with cocoa and confectioners' sugar just before serving.