20 April 2017

Recipe: Lighter Egg-Free Chocolate Cupcakes and Vanilla Frosting with No Mixer

Note: I'm not much of a chef or baker, but there are a few quick, simple recipes I like to make. Please keep in mind that these recipes reflect only my own experience, and that if you choose to follow them you do so at your own risk!

Over the years, I've developed a chocolate cake recipe that I love and use for pretty much any party or special occasion where cake is called for. It also happens to be egg free and can be made without an electric mixer in just one bowl--in fact, if you're making this as one cake instead of cupcakes, you can even mix it right in the pan! The accompanying vanilla frosting recipe is also made without an electric mixer, using melted butter instead of whipping softened butter. Both recipes are considerably lighter than most, with just two tablespoons of butter per twelve cupcakes and half the butter of a typical buttercream icing recipe. The cake is so moist and the icing so delicious that you'll never notice the difference!
Chocolate Cake Ingredients

- 1 1/2 cups einkorn flour*
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 1 tablespoon apple cider vinegar (or white, white wine, or red wine vinegar)
- 1 teaspoon vanilla extract
- 1 1/4 cups cold water

* Einkorn flour is made from an ancient variety of wheat and is naturally moister than all-purpose flour. If you substitute all-purpose flour, you may need to add 1-2 extra tablespoons of water.


1. Preheat the oven to 350 degrees Fahrenheit. If making cupcakes, line a cupcake pan with twelve parchment cupcake wrappers.

2. In a large mixing bowl or an 8" round or square cake pan, stir together the flour, sugar, cocoa powder, baking soda, and salt.

3. Add the melted butter, vinegar, vanilla extract, and water to the dry ingredients. Stir thoroughly, making sure that no dry spots remain. (A few small lumps in the batter are fine.)

4. If making cupcakes, spoon the batter into the lined cupcake pan until it is evenly distributed. If making a round or square cake, use a damp paper towel to wipe any batter splashes from around the upper inner sides of the pan.

5. Bake the cupcakes until they are springy and a toothpick inserted into the middle of one of the center cupcakes comes out clean, about 20-25 minutes. Bake a round or square cake until a toothpick inserted into the middle comes out clean, about 30-40 minutes.

6. Carefully remove the cupcakes from the pan and place on a wire rack to cool, or let a round or square cake cool in the pan. Wait until the cake is completely cool before frosting.

Makes 12 cupcakes or one 8" round or square cake

Vanilla Frosting Ingredients

- 1 1/4 cups powdered sugar
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- Up to 2 tablespoons milk


1. In a medium mixing bowl, stir together the melted butter and vanilla extract.
2. Sift the powdered sugar 1/4 cup at a time into the melted butter, beating with a fork after each addition. When the mixture becomes stiff, add a little milk, one teaspoon at a time--the frosting thins out easily with just a small amount.
3. Scrape down the sides of the bowl with a rubber spatula to incorporate all the powdered sugar, and add any remaining milk to reach your desired consistency.

4. Spread the frosting using an offset spatula or buttered knife onto completely cooled cupcakes or cake.

Makes about 1 cup, or enough to frost 12 cupcakes or one 8" round or square cake

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