Yields 12 cupcakes
In my early twenties, I got really into baking with my friend Jenn Wong. We held bake sales, made fancy birthday cakes, and even tackled a wedding cake for two other friends, Gabe and Gianna. These days I’ve moved on from fussy, elaborate projects to ultra-easy, minimalist baking.
This cupcake recipe is now one of the only proper cakes that I’ll bake. Its history stems from the Great Depression, when eggs and milk were scarce, but it can hold its own against modern-day recipes. And I’ve added my own tweaks to bring it up to date.
Ingredients:
1½ cups whole wheat or all-purpose flour
¾–1 cup granulated sugar (depending on your sweet tooth)
3 tablespoons cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon white or apple cider vinegar
5 tablespoons canola or vegetable oil
1 cup water
Optional Toppings:
Powdered sugar
Strawberry slices
Store-bought vegan frosting
Directions:
1. Preheat the oven to 350 degrees. Line a cupcake tin with paper baking cups.
2. In the bowl of an electric mixer (or in a large bowl, by hand), mix together all the ingredients until smooth.
3. Pour the batter into each baking cup until it’s three-quarters full.
4. Bake for 15 to 20 minutes. Test a cupcake by sticking a toothpick in the middle. If the toothpick comes out dry, the cupcakes are done.
TONI’S TIPS:
>>For the photo here, I used a store-bought vanilla frosting. There are plenty of options available for vegan frostings, and you might be surprised that almost all Pillsbury frostings are vegan.
MY TIPS:
