No cake mix or eggs? No problem. Wacky cake cupcakes

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while keeping moisture.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Preheat the oven to 350°F (175°C).

In a large mixing bowl, add 1.5 cups of flour and 3 tablespoons of cocoa powder.

Add 1 cup of granulated sugar, 1 teaspoon of baking soda, and 0.5 teaspoon of salt to the bowl.

Mix the dry ingredients to combine and break up any lumps.

Create three wells in the dry mixture: one larger for the oil, and two smaller for the vinegar and vanilla.

Pour 5 tablespoons of vegetable oil into the larger well, 1 teaspoon of apple cider vinegar into one small well, and 1 teaspoon of vanilla extract into the other small well.

Pour 1 cup of water over the entire mixture and stir until just combined, being careful not to overmix.

Spoon the batter into 12 muffin cups, filling them about two-thirds full.

Bake in the preheated oven for about 20 minutes, or until the cupcakes spring back when touched.

Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

To make frosting, use leftover frosting or mix powdered sugar with a little milk and vanilla to create a glaze.

Optionally, add a couple of tablespoons of butter to the frosting mixture for creaminess.

Frost the cooled cupcakes or simply sprinkle with powdered sugar, or top with peanut butter if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens