makes 12 cupcakes
1 cup raw sugar
1/2 + 1/3 cups unbleached all-purpose flour
1/3 cup unsweetened natural cocoa powder (do not use Dutch-process cocoa)
3/4 teaspoon aluminum-free baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 egg
1/2 cup organic skim milk
1/4 cup walnut oil
1 teaspoon vanilla extract
1/2 cup boiling water
1. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners. Set aside.
2. In the bowl of an electric mixer, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. Add in the egg, milk, oil, and vanilla extract. Mix on medium speed for two minutes.
4. Add in the boiling water and mix until incorporated.
5. Spoon the batter (it will be quite thin!) into the prepared cupcake tin. (Fill each cup about 3/4 full.)
6. Bake for 20-25 minutes, or until the cupcakes just spring back when touched and a toothpick inserted into the center of a cupcake comes out clean.
7. Remove the tin from the oven and let the cupcakes cool in the tin for five minutes. Then remove the cupcakes from the tin and let cool completely on a wire rack before icing.