Olive Oil Chocolate Cupcakes

What do you do when you want to make cupcakes, but don't have eggs? Google it. Then you may find out it's possible to make cupcakes with no eggs. This recipe uses olive oil and vinegar instead.

OLIVE OIL CHOCOLATE CUPCAKES, makes 18 cupcakes :

1.5 Cups all-purpose flour

1 Cup sugar

3 Tablespoons cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1/4 Cupe extra virgin olive oil

1 Tablespoon white vinegar

1/2 tablespoon vanilla extract

1 cup cold water

1. Preheat the oven to 350 degrees Farenheight. 

2. Mix the flour, sugar, cocoa, baking soda, and salt together in a large bow. 

3. Beat in the oil, vinegar, vanilla, and water until smooth. 

4. Pour the mixture into cupcake liners. 

5. Bake for 30 minutes or until cake skewer inserted in the center of the cake comes out clean.

CHOCOLATE BUTTERCREAM ICING

2 1/2 Cups confectioners' sugar

3 Tablespoons cocoa

1/4 Cup butter

2 Tablespoons milk or almond milk

1 teaspoon vanilla

Hot water as needed

1. In a mixing bowl, cream confectioner's sugar, cocoa, and butter.

2. Beat in milk an vanilla.

3. Add small amounts of hot water until desired spreading consistency is reached. 

SO EASY BUTTERSCOTCH BARK

Butterscotch chips

Two sheets of wax paper, approximately 18" long.

1. Melt butterscotch chips according to package. 

2. Lay one piece of wax paper on smooth countertop.

3. Pour melted chips onto wax paper.

4. Lay other piece of wax paper on top of the chips.

5. Roll out chips between the sheets until thin and even.

6. Refrigerate for 10-15 minutes or until hard.

7. Break into uneven pieces.