Chocolate Red Skin Cupcakes - Egg And Dairy Free - cooking recipe

Ingredients

3/4 cup red skin infused vodka
1/4 cup raspberry juice
3 cups plain flour (all purpose)
1 1/2 cups brown sugar
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1 teaspoon salt
1 cup boiling water
3/4 cup vegetable oil
2 tablespoons apple cider vinegar
1 tablespoon vanilla

Preparation

Pre-heat oven to 180 (350). Line 2 muffin trays with cupcake liners.
Whisk the dry ingredients to combine well.
Combine the vodka, juice and water.
Add oil, vinegar and vanilla to the vodka mixture.
Add the flour and beat on low until combined, then increase speed to medium and beat for a couple of minutes.
Divide the batter evenly among the cupcake liners.
Bake for about 25 minutes or until a toothpick comes out clean.
Allow to cool completely before frosting.