Name: Eggless and Dairy Free Vanilla Chocolate Chips Cupcakes
Ingredients: 3/4 cup (150 g) Superfine Granulated Sugar; 3/4 cup (180 ml) Water, room temperature; 1/3 cup (80 ml) Vegetable Oil; 1 tbsp (15 ml) Vanilla Extract; 1 ½ cup (210 g) All-Purpose Flour; 2 tsp (8 g) Baking Powder; 1/4 tsp (1.5 g) Salt; 3/4 cup (165 g) Chocolate Chips

Eggless and Dairy Free Vanilla Chocolate Chips Cupcakes

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Servings 12 cupcakes

Ingredients

3/4 cup (150 g) Superfine Granulated Sugar
3/4 cup (180 ml) Water, room temperature
1/3 cup (80 ml) Vegetable Oil
1 tbsp (15 ml) Vanilla Extract
1 ½ cup (210 g) All-Purpose Flour
2 tsp (8 g) Baking Powder
1/4 tsp (1.5 g) Salt
3/4 cup (165 g) Chocolate Chips

Instructions

Preheat oven to 350^oF (180^oC).
Line a standard 12 cups cupcake pan with paper liners. Set aside.
To a bowl, add sugar, water, vegetable oil and vanilla extract. Whisk until sugar is completely dissolved.
Sift in flour, baking powder and salt.
Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
Spoon batter into cupcake liner until 2/3 full.
Add some chocolate chips in top.
Bake in preheated oven to 350^oF (180^oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.