With that said, I try really hard not to buy snacks and other items with trans fat/partially hydrogenated oil products. But sometimes I just can't avoid it all together because the kids will get it from school or other places. Five or six years ago it seems that everything contains trans fat from crackers to cheese to cake mix to cookies. But now-a-days there are many more trans fat free alternatives. Cake mixes contain trans fat, but I sometime still use it because it is convenient, cheap, and make decent cakes. But no more! I find that making cake from scratch is not as time consuming as I thought, it taste much better, and cost about the same. Although if you bake with chocolate bar, it can be costly. But I think the taste is is well worth the price.
If you use cake mixes, I would like to convince you to use this recipe that I found for moist chocolate cupcake on For the Love of Cooking website. The result is very very similar to box mix, but it's better for you. And, you can say that you made it from scratch. Some people likes dense cupcakes, but I like it moist and fluffy. This is a very moist recipe. I made this and brought them to children's church last Sunday to celebrate C's b-day.
Super Moist Chocolate Cupcakes:
Sift together all the dry ingredients in a large bowl.
Add the egg, milk, oil, and vanilla then beat together with a mixer until combined.
Scrape the sides of the bowl then desolve the instance coffee in hot water. Then add the boiling water and mix until just combined. The batter will be very watery so don’t be alarmed. Pour the batter into a measuring cup (it’s so much easier and cleaner than using a spoon) and pour evenly into each liner. Place into the oven and bake for 20-22 minutes or until a tester inserted in the center comes out clean. Remove from the oven and let them cool completely before frosting.
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3/4 cup + 2 tbsp flour
- 1/4 cup + 2 tbsp cocoa powder
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup of milk
- 1/4 cup of canola oil
- 1 tsp vanilla
- 1/2 cup boiling water
- 1 tbsp instant coffee (optional)
Sift together all the dry ingredients in a large bowl.
Add the egg, milk, oil, and vanilla then beat together with a mixer until combined.
Scrape the sides of the bowl then desolve the instance coffee in hot water. Then add the boiling water and mix until just combined. The batter will be very watery so don’t be alarmed. Pour the batter into a measuring cup (it’s so much easier and cleaner than using a spoon) and pour evenly into each liner. Place into the oven and bake for 20-22 minutes or until a tester inserted in the center comes out clean. Remove from the oven and let them cool completely before frosting.