Recipe compliments of:
Tess Hoke, Local 98856
Makes 1 dozen cupcakes
1 ½ cups Bluebird Grain Farms emmer flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/3 cup canola oil
1 cup water
1 teaspoon vanilla
1 tablespoon vinegar
Heat oven to 350 degrees.
Grease cupcake tins or line with cupcake papers. Mix together dry ingredients. In a separate bowl mix together wet ingredients. Slowly incorporate dry ingredients into the wet ingredients until well blended. Fill cupcake tins ¾ full and place in the oven. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
While cupcakes are cooking, prepare frosting.
4 oz. unsweetened chocolate, chopped
2/3 cup unsalted butter softened at room temperature
1 ⅓ cups powdered sugar
1 teaspoon pure vanilla extract
In a double boiler add chopped chocolate, whisk until fully melted. Set aside to cool. When chocolate is at room temperature add soften butter, beat with a hand held blender. Add powdered sugar and vanilla, beat until frosting is smooth. Top cooled cupcakes with the chocolate frosting.