Here is some chocolate cupcakes that we have heavily modified. I like cupcakes better than cake most of the time because it is easier to eat and send in lunches. It is also easier and quicker to cook.
This recipe is modified from Better Homes and Gardens New Baking Book (that doesn’t seem to have a copywrite date… so I guess it will always be ‘new’) page 114
- Sift all dry ingredients
- 2 cups whole wheat flour
- 1/4 to 1/2 cup cocoa powder
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
Mix all wet ingredients in another big bowl.
- 1/3 oil and 1/3 water mixed
- 1 cup sugar (you can do more if you want)
- 2 tbsp flax seed ground soaked for a few minutes in 1/3 cup water
- 1 tbsp vanilla
Alternate mixing in some of the dry ingredients into the wet with 1 1/4 cups water (or soy milk for a more creamy taste or left over coffee). Everything goes in the wet bowl but it is important to add a bit of dry and mix in and then add a bit of water (or other) and mix in and then more dry etc until it is all mixed in. I mix with a spatula. Only mix until it is mixed in, don’t over mix.
Bake at 350 for 20-35 minutes depending on what size of pan (or cupcakes) until the toothpick comes out clean. This is something that can be undercooked easily and it will fall easy because it has the whole wheat flour. Make sure to get all the way done.
As with all whole wheat baking this tastes the best right after it is cooked and doesn’t last as long as white flour products.