Chocolate Red Skin Cupcakes - Egg and Dairy Free

Great cupcake!

• Ready In: 45 mins
• Yields: 24 Cupcakes

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

Directions

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