mandag 14. september 2009


One thing i love more about making cupcakes is actually decorating them. But since i was too lazy today to go to the store, i tried to make some cupcakes without butter, milk and eggs! And you know, the batter smells and tastes delicious. It smells like a replica of chocolate soy milk. Om nomnomnomnom..

And here's the recipe ish. I usually add a little here and there.

12 cupcakes, or 13-14. ;)
1 1/2 cups cake flour. (I hadn't heard about this flour before, so i googled and i did find a replacement. So if you don't have this, use 3tbsp of potato flour or cornstarch, then fill up to the 1 1/2 cup mark.)
175 grams of sugar. I felt that this was a lot, so i used 50/50 white and brown sugar. Or 100grams white, 75grams brown to be exact.
3 tbsp cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda (for scandinavians; natron or hjortesalt can be used. note that hjortesalt will make it smell a little ammonia. So either never smell on it, or buy some natron. Maybe you could replace it with more baking powder to)
5 tbsp vegetable oil
1 tbsp vinegar (apple/white)
2 tbsp vanilla sugar, or 1 teaspoon extract
1 1/4 cup water (you can skip the 1/4 if you want. I did, since i felt uncertain because of the texture.)

Preheat oven to 350 Fahrenheit/175 Celsius.
Mix all the dry in one bowl, while you mix the wet ingredients in another bowl, or the measuring cup. When these are well mixed together, add the wet to the dry slowly while stirring. You can use a mixer if you want, but for me, the spatula goes a long way.
If you make small cupcakes, it takes 3 ish tbspn in each paper cup.
Put them in the oven for 20-25 minutes. Poke one of them with a toothpick to check if the cakes are done. When they're done, move them immediately over to a cooling rack. When completely cold, you can decorate. I prefer buttercream. I'll upload pics when i buy some butter and actually decorate some cupcakes.

Now you'll find this batter extremely watery compared to regular cupcakes recipes. This is naturally because of the water. But don't worry, all the rising ingredients and the potato flour/cornstarch will balance it out and make a moisty yummy cupcake.
If you're thinking.. "why is she using both cups and grams to measure?" truth is, i hate to use conversions. This recipe is based on one from Martha Stewart's archive. And I felt grams would be easier to use on the sugar, since the brown sugar might be clumpy :)

And yes, i bake in my underwear, lol!

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