Another frosting free cupcake recipe from Martha Stewart. Plus, it’s vegan. Perfect for those days when I forget to take the butter out of the refrigerator to soften. The batter is very thin, so be sure to get the leveling tray as straight as possible before put the pans in the cooking chamber. It’s a good idea to plan on baking around midday when the Sun Oven won’t need to be tilted.
Sun Oven Vegan Chocolate Cupcakes
(adapted for the Sun Oven from Martha Stewart’s Cupcakes)
1 1/2 cups cake flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup plus 1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 1/4 cups water
Powdered sugar for dusting
Set Sun Oven out to preheat. Line two 6-muffin pans with paper liners.
Sift together the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
In a large bowl, beat the oil, vinegar, vanilla, and water with an electric mixer on medium-high speed until well combined. Add the flour mixture and continue beating until smooth, scraping down the sides of the bowl as needed.
Divide the batter among the prepared muffin tins, filling each one three-quarters full. Using a rack to separate the pans, cross stack the muffin tins in the Sun Oven and bake until a toothpick inserted in the center of one cupcake comes out clean, 30 to 35 minutes (the top cupcakes will cook slightly faster).
Turn cupcakes out onto a wire rack and cool completely. Dust with powdered sugar and cocoa just before serving