Chocolate Cupcakes

Makes: 24 cupcakes

Ingredients

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

Preparation
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.

Comments:
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.

Blueberry Muffins

1/2 cup shortening or butter
1 cup white sugar
2 eggs, beaten
salt

1 cup milk and vanilla to taste

2 cups flour (plus 1/4 cup if too thin)
4 tsp baking powder

1 cup blueberries (or more if desired)

Mix first 4 ingredients. Alternatley add dry ingredients and milk/vanilla just until blended. Do not overmix. Stir in blueberries.

Bake at 400 F for 25 minutes. Makes 24 muffins.

Comments:
This is my grandmother Robichaud's recipe.