Dairy Free Chocolate Cupcakes.
What you need:
1 cup cocoa (unsweetened)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups of sugar
1 cup of softened or partially melted coconut oil (refined)
2 cups of sugar
4 large eggs
1 and 1/3 cups rice milk (organic)
Step 1:
Preheat oven to 350 degrees F.
Line about 18 muffin pan cups with liners.
Step 2:
Combine cocoa, flour, baking powder, baking soda and salt.
Step 3:
Mix coconut oil and sugar in mixer on medium until blended, then mix in eggs one at a time.
Step 4:
Reduce mixer speed and alternate, adding flour and milk mixture a little at a time until all is blended and smooth.
Step 5:
Pour batter into lined cups (a little over half way), and put in the oven for about 20-23 minutes (oven temps may vary). Do not over bake.
Step 6:
Take out and let cool for a couple minutes and remove from pan to continue cooling. Once cool, top with desired frosting and enjoy.
FYI: You can try substituting the rice milk for other dairy free alternatives, though consistency and flavor may differ. *For 8 inch layers, cook for about 30 minutes. For a 13×9 cake pan, cook for about 40 minutes, or until toothpick comes out mostly dry.
Happy Baking!
*Check out our other dairy free recipes:
Yellow Cupcakes @ https://backtohomemade.com/?s=dairy+free+cupcakes
Easy Dairy Free Homemade Brownies @ https://backtohomemade.com/?p=136
4 thoughts on “Dairy Free Chocolate Cupcakes.”