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Dairy and Egg Free Cupcakes

As someone with many allergies, I know how limiting certain they can be.

These cupcakes are not only a substitute for cakes that might be a problem for those with allergies to dairy and egg, but they are also a slightly healthier alternative to the conventional cupcake. It is a recipe everyone can enjoy and it is time efficient.

Ingredients:

  • 400 ml cake flour
  • 125 ml vanilla castor sugar
  • 10 ml baking powder
  • 1 ml salt
  • 200 ml water
  • 70 ml sunflower oil

Method:

  • Set oven at 180°C
  • Measure dry ingredients into a bowl
  • Add water and oil
  • Mix well
  • Place a table spoon-full of the mixture into each of your paper cases ( alternatively you could just use a baking tray without  the paper cases)
  • Bake for 12-15 minutes (usually 15 minutes but I check them at 12 minutes)
  • Leave to cool down
  • Ice and decorate as desired

If you recreate this recipe, please, let me know what you think. I would love to know.

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