Chocolate Peppermint War Cup Cake
Source of Recipe
Philocrates
Recipe Introduction
Cup cakes without milk or eggs. This recipe was created from an old recipe out of some long forgotten source.
List of Ingredients
1 1/2 cups unbleached flour
1-1 1/4 cup sugar [do not substitute]
1/2 cup cocoa
1 teaspoon baking powder
8 ounces applesauce [or fruit puree such as bananas or prunes]
1-3 tablespoon soy milk, add last to consistancy for cup cakes
2 tablespoons Braggs apple cider vinegar
1/2-1 teaspoon Creme De Menthe extract
1/2 teaspoon vanilla
1/4 teaspoon chocolate flavoring (optional)
Recipe
Note Soy milk:If you don't feel you need it and don't want to omit it using water as the original recipe called for, add a teaspoons If you feel you need it you may add more than 3 tablespoons.
Note: you may use peppermint in place of the Creme De Menthe: 1 tsp peppermints gives a toned down Altoids flavor which is very good if you include the chocolate extract. Both flavors are rich and don't conflict but compliment. Try less 1/2 tsp for a lighter flavor. 1/4 tsp should work and give you a light peppermint edge to a chocolate cup cake.
Note I have used flavored applesauce withthout a problem such as apple strawberry.
Preheat oven to 350F and line a 12 standard muffin tin with papers. Sift the dry ingredients together. Mix the wet ingredients and add to the dry mixing until smooth. Fill the muffin tins evenly 3/4 full. Bake for 20 to 25 minutes until a knife comes out clean. Remove from tin and cool completely on rack before frosting. A sprinkle of peppermints on top of your favorite frosting is not amiss for the finish.
12 servings
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