Makes: 24 cupcakes
3 cups ROBIN HOOD® All Purpose Flour 750 ml
2 cups sugar 500 ml
1/2 cup cocoa powder 125 ml
2 tsp baking soda 10 ml
1 tsp salt 5 ml
2 cups water 500 ml
1 cup oil 250 ml (or less if desired)
2 tsp vanilla 10 ml
2 tsp vinegar 10 ml
COMBINE flour, sugar, cocoa, baking soda and salt in large mixer bowl.
ADD water, oil, vinegar and vanilla.
BEAT with electric mixer at medium speed 1/2 minute or just until blended.
SPOON batter into greased or paper-lined muffin cups, filling 3/4 full.
BAKE at 350°F (180°C) for 15 to 18 minutes or until toothpick inserted in center comes out clean.
REMOVE from pans; cool.
FROST and decorate as desired.
When making these cupcakes, I sometimes mix an extra recipe to use the next time. Combine the dry ( first 5) ingredients in a large plastic Ziploc bag. I write the rest of the wet ingredients and instructions on the outside of the bag with a Sharpie. Store in cool, dry place to use anytime. Saves time measuring out the dry ingredients.