Kids and adults love these cupcakes! They are moist and super easy to make!
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
½ cup unsweetened cocoa powder
¾ cup vegetable oil
2 tablespoon distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
Mix together flour, sugar, salt, soda, and cocoa. Add oil, vinegar, vanilla, and cold water. Mix thoroughly and pour into an ungreased 9 x 13 inch cake pan or 12 cupcake paper liners in pan.
Bake at 350 degrees for 30 to 40 minutes for cake and approximately 25 minutes for cupcakes, or until toothpick inserted in middle comes out clean.
Frosting: I cheat and use Betty Crocker Rich & Creamy Vanilla Frosting, and no one can tell the difference.
Decorate with sprinkles or whatever you please.
Please share this recipe with anyone you know who has an egg allergy or who knows someone who does. Thank you!
These cupcakes (without frosting) are great for freezing and pulling out if you need one for a birthday party where your child can’t eat the treats that are served. Just thaw and frost. I’m all for helping other parents who are dealing with kids allergies!