Vanilla Cupcakes – gluten, dairy, egg, soy and nut free

Vanilla Cupcakes - gluten, dairy, egg, soy and nut free | www.toiletsarentforturtles.com

It’s the Stuntman’s birthday this week, so I’ve been doing a lot of prep for his dairy and soy free party.

But I was thrown a curve ball last week when his kindy told me that there’s a little girl in his class who’s allergic to egg. I’d planned to take dairy free cupcakes in on his birthday, for him to share with his mates, but I didn’t want this little girl to miss out, like my wee man so often has to.

I don’t do a lot of egg-free cooking so I had to do a bit of research and a lot of experimenting before I got something to work.

I found plenty of recipes for chocolate cakes, but I just wanted a plain vanilla cupcake.

What I came up with is a combination of a few different recipes I found.

If you try it please let me know how they turn out!

Ingredients

  • 1.5 cups plain gluten free flour ( I use the Aldi brand)
  • ¾ cup of caster sugar
  • 1 tspn gluten free baking powder
  • 1 tspn bicarb soda
  • 1/3 cup light olive oil (or any light flavoured oil)
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 tablespoon Apple Cider Vinegar
Vanilla cupcakes - gluten, dairy, egg, soy and nut free | www.toiletsarentforturtles.com

Allergy-friendly vanilla cupcakes

Method

Preheat oven to 180 C (160 C fan forced) and line a 12-hole cupcake tin with patty cases.

Sift the flour, baking powder and bicarb soda into a large bowl, add in the sugar and mix well using an egg whisk (to aerate it).

In a smaller bowl, mix the water, oil, vinegar and vanilla until all completely emulsified.

Make a well in the centre of the dry ingredients and pour in the wet ingredients.

Mix everything together slowly and gently, and then beat really well using a wooden spoon for a few minutes. You should end up with a mix the consistency of pancake batter.

Spoon or pour the mixture into the patty cases, filling each one about 2/3 of the way up. These cupcakes rise surprisingly well considering they don’t have any eggs!

Cook for 20-25 minutes, until a skewer placed in the centre comes out clean, and they have a nice golden top.

Allow to cool completely before icing with Dairy Free buttercream icing.

Do you have any food allergies or intolerances in your family?

 

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