Unusually moist, vegan cupcakes with no mixer (or eggs) required!
Apparently, the recipe has been around for ages.
All without eggs or butter.
Elise Bauer
(There’s butter in the frosting I’m using, but we’re talking about the cake.)
(Waving hi to mom’s friends!)
That should give you perfect cupcake batter every time.
Elise Bauer
Do what you will with the frosting.
I think the cupcakes are perfectly delicious without any frosting at all.
If you want to make an entirely vegan cupcake, use ourvegan chocolate frostingto go with the cupcakes!
These cupcakes can be frozen frosted or unfrosted for up to three months.
For the best flavor, eat them within a month of freezing.
Take out as many as desired, unwrap immediately, and bring to room temperature before eating.
If caffeine is an issue, use decaf.
If you want to make a cake instead of cupcakes, double the recipe.
Pour the cake batter into two greased and floured 8-inch round cake pans.
Bake for 35-40 minutes, or until a bamboo skewer inserted in the cake comes out clean.
Check your olive oil and double-check it is fresh, not rancid.
Prepare a muffin tin with cupcake liners.
Stir only until they just come together.
The mixture should be thin and rather lumpy.
Fill liners about two-thirds of the way full.
Remove from the pan and let cool on a rack.
For the frosting:
Melt the butter in a small saucepan and remove from heat.
Stir in the cocoa until smooth.
If it’s too runny, add more powdered sugar.
If too stiff, add a little more milk or vanilla extract.
Scoop the frosting into the corner of a zip top freezer bag.
Use scissors to cut away 1/4-inch or so from the tip of the corner.
Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.
