I was intrigued with the egg-less and dairy-less Chocolate Cake recipe from Moosewood, so I gave it a try and made cupcakes. This will be my go-to cupcake recipe. Don't skip the vinegar!
I topped them with my favorite Magnolia Bakery Buttercream Frosting This frosting really rocks!
The elegant paper baking cups that you see are a gift from sweet Sarah at Hyacinth For The Soul. I cut the Moosewood cake recipe in half, and it made four cupcakes in these deep wrappers. I am squirreling the rest away for a dinner party in November ;o) They are very sturdy and can be used for dips, fruit, nuts, ice cream, etc. The young gal next door loves cupcakes and the color yellow. Thus the two yellow frosted cupcakes were made for her.
I am joining Foodie Friday at Rattlebridge Farm. Thank you for stopping by!
xxoo
Debbie
I am joining Foodie Friday at Rattlebridge Farm. Thank you for stopping by!
xxoo
Debbie
