1 1/2 cup cake flour (not self rising)
3/4 cup sugar
1/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
5 T. vegetable oil
1 T. white vinegar
1 tsp. vanilla extract
1 1/4 cup water
Preheat oven to 350 F. Wisk together flour, sugar, cocoa, baking soda and salt and set aside.
With an electric mixer, mix oil, vinegar, vanilla extract, and water until well combined. Gradually add flour mixture and mix until smooth, scraping down the sides if necessary. Batter should feel more watery than normal cake batter.
Pour into 12 cup muffin pan that has been lined with paper muffin cups, filling each 1/2 to 3/4 full. Rotate pan 1/2 way through baking. Bake 20 to 25 minutes, until cake tester comes out clean. Remove immediately from pan and cool on a wire cooling rack.
(Recipe from Divvies off Martha Stewart site)
About Me
- Diane Reis
- I am a wife and mother of 3 amazing children. I have a degree in secondary education from Texas A&M University. After teaching Junior High for a few years,I returned to the family floral business. I now specialize in weddings and events as an event planner and floral designer. My website is www.twodandelions.com. I also have a passion for healthy living which was born out of necessity when our first child was diagnosed with severe food allergies.I began studying nutrition 17 years ago and have found ways to turn around our family's health. I feel blessed to work in an industry of creativity both with my floral design business and educating others about health and nutrition.
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