These cupcakes were started with my favorite Chocolate Cupcake Recipe from Martha Stewart's Cupcakes book: "Vegan Chocolate Cupcakes" in the printing I own of the book, but in our libraries copy of the book they are called "Allergen-Free Chocolate Cupcakes." I didn't start making this recipe because of an allergy and I am not vegan. I started making this recipe because that particular day I didn't have eggs! I have used this recipe many times since, including one of my Oreo Cupcakes.
You can find the recipe right on the Martha Stewart website and it is called "Divvies Chocolate Cupcakes," and it is credited to Divvies Bakery founder Lori Sandler. Whatever you choose to call this cupcake, it is just plain GOOD!
I always substitute the oil in the recipe for unsweetened applesauce, but today I decided just to see what it taste like using the oil. Right off, you can't see the design on the cupcake liners, which when applesauce is used, you can. The cupcakes were very moist though...perfect!
For the frosting, I used a Madagascar Bourbon Vanilla Buttercream Frosting. I usually use Wilton Clear Vanilla, but for this cupcake I wanted the best vanilla that I could find, without too much looking of course! It is definitely better than imitation or even cheap real vanilla!
Madagascar Bourbon Vanilla Frosting
16oz box confectioners sugar
1 stick margarine
1/2 cup shortening
2 tablespoons milk (water, if you want to go dairy free)
2 teaspoons Madagascar Bourbon Vanilla
2-3 tablespoons all purpose flour (for thickening to desired consistency)
These cupcakes were all I had hoped for...and more!
Sometimes I even surprise myself!
These cupcakes are shared at:Screaming Sardine: Month Long Cupcake Party
Sweetology: Tea Party Tuesday
Talking Dollars and Cents: Muffin (and Cupcake) Monday
These cupcakes were featured at:Screaming Sardine- More Yummy Chocolate Cupcake Recipes