Heat oven to 325. Line 24 muffin holes with papers (mine are small so it made 28 FULL cupcakes).
In a medium bowl, whisk dry ingredients. Add wet. Stir until smooth.
Pour 1/3 c. batter into each cup until almost full.
Bake 22 minutes, roate 180 degrees after 15 minutes.
Let stand in tins for 20 minutes on a wire rack. Then remove and cool compeltely before frosting, if desired.
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Tresyk 2 years agoTerrible, just terrible. Oily, salty, collapsed upon pulling from the oven into unappealing hockey pucks. If this is a vegan idea of dessert I'm glad I'm not vegan.
becstar78 2 years agocupcakes cooked well, needed a good 25mins, but very oily, and needs a little more sweetness for my liking
atscott 4 years ago[I posted this recipe.]