1 1/2 cups all-purpose flour.
3/4 Sugar.
1/4 cup of cocoa
1 teaspoon baking soda.
1/2 teaspoon salt
1 cup water.
1/4 cup vegetable oil
one tablespoon full white vinegar
1 teaspoon vanilla extract.
Method:
Preheat the oven to 375°F.
Line muffin cups (21/2 inches in diameter) with paper bake cups.
Stir together flour, sugar, and cocoa, baking soda and salt in a medium bowl.
Add water, oil, vinegar and vanilla.
Beat with a whisk just until batter is smooth and ingredients are well blended.
Fill muffin cups 2/3 full with batter.
Bake for 16 to 18 minutes or until wooden pick inserted in centre comes out clean.
Remove the chocolate cupcakes from pan and place on a wire rack.
Cool completely.
Frost as desired.
Makes 18 cupcakes.
