Muffins and cupcakes are definitely not my strength when it comes to baking. However, it seems like it’s getting to be popular trend again. I make these for snacks, as it is easy to individually wrap and pack into my usual brown bag lunch. I found these muffins super moist, I have even baked them and piped icing on for another added fun project for parties.
2 cups of milk
1/2 cup vinegar
2 cups cake flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 cup vegetable oil
2 tsp. vanilla
Preheat oven to 350°F.
Prepare 12 muffin liners in the muffin tin.
In a small bowl, pour in the milk and vinegar. Let it sit, while preparing the remaining ingredients.
In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt.
Add oil, eggs, vanilla and milk mixture. Beat for 2 minutes, until well combined. At this point, the batter may be quite runny.
Bake for about 15-20 minutes or until tops are firm and tester comes out clean. Transfer to rack and cool completely.