1 ½ cups unbleached flour
¾ cup sugar
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
5 tablespoons Blood Orange Fused Olive Oil from The Mighty Olive
1 tablespoon Dark Chocolate Balsamic Vinegar from The Mighty Olive
1 ¼ cups water
Makes a dozen cupcakes.
Preheat the oven to 350 degrees. Line a 12-well cupcake pan with paper liners.
In a small mixing bowl, whisk the flour, sugar, cocoa, baking soda, and salt.
In a large mixing bowl, combine the oil, vinegar, and water and blend.
Add the dry ingredients to the wet ingredients and mix until very smooth, scraping the batter from the sides of the bowl. Use an electric mixer on medium speed. This batter will be more watery than typical cake batters.
Pour the batter into the lined cupcake pan, filling each well about three-quarters full.
Bake the cupcakes for 20-25 minutes on the center rack of the oven. (After 12 minutes, rotate the pan to insure more even baking.)
REMOVE THE CUPCAKE PAN FROM THE OVEN AND IMMEDIATELY TRANSFER THE CUPCAKES TO A WIRE COOLING RACK. This step is very important as it allows excess moisture to evaporate from the bottom of the paper baking cups.
Quick and easy topping: dust with powdered sugar. For a vegan frosting, I usually make a buttercream icing using vegan margarine, powdered sugar, rice milk, orange flavoring, and/or vanilla. I put a piece of candied orange peel on top!