I used SueAnn's dairy-free recipes (no eggs, so this is really and truly dairy-free) so Aspen got to help measure and pour about a million ingredients. Way more fun than just opening a box of cupcake mix and dumping it in a bowl with some eggs. Also? Way more TASTY.
Pink House, we can move forward with our lives. Right now, we're doing the paperwork for pre-approval so we're still in the "fun" stage of checking out homes. There's one in particular that's in a wonderful neighborhood and has a lot of room for us to spread out. Aspen might actually be able to bring her horse inside!
But, yeah, the whole point of this was to share a delicious cupcake recipe with you. Without further ado:
Dairy-Free Cocoa Cupcakes
In a large mixing bowl, sift together the following:
3 C flour
6 T cocoa
2 C granulated sugar
2 tsp baking soda
1 tsp salt
Make three holes in the dry mixture
Pour 2 tsp vanilla in one hole
Pour 2 T vinegar in the second hole
Pour 2/3 C oil in the third hole
Cover with 2 C water and beat all together until smooth
Bake at 350 degrees for 20 minutes (or make a 9X13 cake and bake for 35-45 minutes).
Yields 24 cupcakes
For the frosting, I just mixed powdered sugar, almond milk, vanilla extract and a little bit of shortening until I got a consistency and flavor that I liked.