| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Cakes |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Oil |
| 3/4 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Cinnamon; optional |
| 1 |
ts |
Baking soda |
| 2/3 |
c |
Milk |
| 2 |
tb |
Lemon juice |
| 1/3 |
c |
Unsweetened cocoa powder |
| 1 |
c |
All-purpose flour |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
Beat oil and sugar with egg with an electric mixer until smooth. Beat in
vanilla, salt, and baking soda until well blended. Put milk and lemon juice
together in cup until curdled and pour into batter, beating to blend well.
Beat in cocoa powder and finally the flour, beating 3 minutes after last
addition, scraping down sides and bottom of bowl often. Divide batter
equally between 12 paper-lined cupcake wells. Bake ata 350~ for 25 minutes
or until a toothpick inserted comes out clean. Cool in pan on rack 20
minutese. Remove to platter to continue cooling. Frost as desired.
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