Eggless Chocolate Cupcakes

At kinder we encountered our first child with allergies and since he was coming to Mr Moo's party I wanted to make sure he could eat everything I offered. So I asked his mother for a birthday cakes recipe that had no eggs. I was thinking it might be kind of dry or flat, but you know what they are the best cupcakes I have tasted in a long time, very moist and they stay that way for a few days which is convenient when you need to bake ahead. They can be frozen and you convert it one large cake and increase the cooking time. So here is the recipe for everyone to enjoy!
And the bonus is they are egg free, nut free and dairy free! Just not Fat free!

Ingredients

2 1/4 cups Self Raising Flour
1 1/2 cups Caster Sugar
1/2 cup unsweetened cocoa powder
1/2 cup vegetable oil
1 1/2 cups water
1 1/2 tsp bi carb soda
1/4 tsp salt
1 1/2 tbsp Vanilla Essence

Method

• Preheat oven to 175 degrees Celsius
• Put patty pan cases into a standard muffin tin. This will make about 18
• In a large bowl sift the flour, cocoa powder, bi carb soda and salt ingredients together, then stir through the sugar
  
• Add the oil, water and vanilla and mix well
• Spoon into cases til about 2/3 full
• Bake for 20 - 25 minutes or until they bounce back when touched.