Fortunately, the recipe works extremely well with home-milled 100% whole wheat flour and converts to cupcakes perfectly. Even better, a small friend of ours with some food allergies was able to eat the cupcakes with no special modifications!
The only other change I made to the recipe was to add some mini chocolate chips. Those Enjoy Life ones are great because they are free of the most common allergens.
Each batch made a baker's dozen cupcakes. I put the extra in a greased glass ramekin and the family use it as a tester to make sure they were edible.
This recipe is extremely forgiving. The second time we made it, we accidentally added baking powder instead of baking soda. I compensated by adding an extra 1/2 tsp of soda to make sure we'd get enough reaction with the vinegar. The second batch was lighter in color but equally tasty and a bit fluffier in texture.
Someday I'll see if the proportions really need to be so tedious. My guess is that a generous 1 cup of sugar is fine, and I'd go the whole hog and add a full 1/2 cup of cocoa powder.
7 3/8 oz soft white berries (or 1 1/2 cups all-purpose or whole-wheat pastry flour)
1 c. plus 2 TBSP sugar
1/3 c. plus 1 TBSP unsweetened cocoa powder
1 tsp baking soda
1 c. cold water
1/4 c. vegetable oil
1 TBSP distilled white vinegar
2 tsp vanilla
1 c. mini chocolate chips, optional
- Preheat the oven to 375 degrees F. Prepare a 12-cup muffin tin and one additional ramekin with liners or grease
- Mix the dry ingredients together in a large bowl
- Whisk in the wet ingredients one at a time, scraping the bowl and mixing til smooth
- Stir in the chocolate chips
- Portion out into the muffin cups--I filled mine 3/4 full
- Bake starting at 20 minutes then test. If a skewer comes out clean with maybe a few moist crumbs clinging to it, they're done
- Remove from the oven and cool on a rack then decorate as desired. We used a blueberry version of our new favorite fruity whipped cream from Serious Eats