▢1 ¾ cups plus 2 tablespoons milk of choice , kept separate
▢½ cup light brown sugar , packed
▢½ cup plus 2 tablespoons vegetable oil
▢1 teaspoon white vinegar
▢2 teaspoons pure vanilla extract
▢¼ cup cocoa powder ( I use 2 tablespoons natural unsweetened or dutch and 2 tablespoons dark)
▢¼ cup chocolate and white sprinkles for decorating, if desired
Instructions
For The Cupcakes
Preheat the oven to 350 degrees Fahrenheit and line a regular size cupcake tin with liners.
In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.
In a medium bowl, whisk together the 1 ¾ cups milk of choice, light brown sugar, vegetable oil, white vinegar and the vanilla.
Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.
This recipe makes around 4 cups of batter. Take about 2 cups of batter and put it in a separate bowl.
In one of the bowls of batter, add in the ¼ cup of cocoa powder and the 2 remaining tablespoons milk of choice. Mix with a spatula until combined. It will be thick.
Use a small cookie scoop or a table to fill the cupcake tins almost to the top. Put one scoop or one large tablespoon of batter in each cupcake liner in the tin. Try to keep the batter to one side.
Then add the different batter to the other side. They will overlap a bit. Repeat this pattern two more times. Smooth the tops with a small knife.
Bake the cupcakes at 350 degrees Fahrenheit for 28-30 minutes or until the vanilla tops of the cupcakes are golden brown and spring back at you when carefully touched.
Let the cupcakes cool almost completely in the pan before trying to remove them.
