Egg Free/ Nut Free/ Dairy Free Vanilla Cupcakes

Some of you will be familiar with my recipe for allergen-free/vegan chocolate cupcakes. You can find the recipe HERE. Well, my client requested vanilla allergen-free cupcakes topped with blue ‘buttercream” this week, so I set to work perfecting the recipe.

This is the result:

Some things that I did that I believe helped achieve this great result:

  • using a little baking powder AS WELL as self-raising powder. Just to give the SR flour a little extra boost :)
  • using vinegar instead of lemon juice
  • using rice milk. Just me, but I think  soy milk can be a little assertive in cakes. Flavoured rice/soy milk can be used if you like. I believe you can get vanilla and chocolate flavour
  • I used a top-quality vanilla paste for flavouring. Vanilla extract would be a good alternative. Vanilla essence is very cheap, but it is a synthetic product and the flavour cannot compare with  real vanilla pod products. I did a search and  got this stock photo HERE, so I could show you the beautiful insides of a vanilla pod. You just split the pod with a sharp knife. Scrape out the seeds and away you go. The pod itself is full of flavour and can be used, even when the seeds are gone. People put them in their chai tea, when they are heating milk for desserts ( just throw in the pod along with the milk) and they are also just delightful when used to scent and flavour sugar for baking. All you do is pop your new or used vanilla pod in the sugar canister and voila!the most beautiful vanilla sugar for all your desserts, cookies, cakes and shortbreads.

I absolutely LOVE, LOVE, LOVE vanilla!

The flavour of the little cakies is very acceptable, especially if you are used to consuming allergen-free, modified cakes etc. I could taste the rice milk, which was quite pleasant. .

Here is the vanilla cupcakes recipe I used. I welcome your comments and suggestions :)

DAIRY FREE/ NUT FREE/ EGG FREE VANILLA CUPCAKES

  • 1 Tablespoon of white vinegar. I used rice vinegar
  • 1 1/2 cups rice or soy milk. I used rice milk
  • 2 cups of caster sugar
  • 2 1/4 cups of self-raising flour – gluten free can be used. Try Orgrans
  • 1 teaspoon of baking powder
  • 1/2 teaspoon baking soda ( bicarb soda)
  • 1/4 teaspoon salt
  • 1/2 a cup of neutral seed or vegetable oil. I used sunflower
  • either 1 teaspoon of vanilla paste or 2 teaspoons of vanilla extract or the scraped seeds from 1 vanilla pod

Preheat the oven to 180C/350F

Line your cupcake pans with paper liners.

Add the vinegar & oil to the rice milk.

Put everything else into the mixer bowl.

Pour over the oil/milk/vinegar liquid.

Set the mixer to low and beat just long enough to combine everything.

Set the mixer to medium speed and whisk for 1 minutes, stopping halfway through to scrape down the bowl.

Fill the liners 2/3rd’s full of cake mixture and put into the oven for 15-20 minutes.

It’s a tough call – everyone’s oven is different :) The cakes are ready when you gently put your finger onto the top of one and it springs back instead of leaving a dent or sinking…

Leave them in the pans for a couple of minutes and then transfer to a rack to cool.

Ice as you desire. My dairy-free frosting recipe for the cupcakes can be found HERE 

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94 thoughts on “Egg Free/ Nut Free/ Dairy Free Vanilla Cupcakes

  1. OK Rosie, c’mon. just one more step. Make them gluten free and I will bow down to you as my queen! These look soooo incredible! I have to admit that even back when we could still have wheat, I never made egg free and dairy free cupcakes that looked as good as these. I really want to just grab a few of these right now and start shoveling them into my mouth…maybe I shouldn’t have skipped breakfast this morning.

      1. Excellent tip – thank you! I always think self-raising flour is so much easier to use than baking powder and flour ( + my baking powder is usually so old it’s stale…) :)

  2. hi allergymom! Thank you for your lovely comment :) I feel very honoured, coming from you, the real queen of allergen-free cooking!

    I’ll do a gluten-free trial for you real soon :)

    I’m thrilled you’re linking to the post. I hope that it helps a lot of people cooking for those with allergies & intolerances.

    If I could I’d sent some to you :)

  3. I just want to thank you for coming up with these recipes. My daughter has an egg allergy and it’s challenging to get things for her to eat. And I feel bad when there are things that she really wants but can’t have. This helps a lot. Thanks again.

  4. Thank you for your kind words AirForceMommy – it is my pleasure. It must be very challenging indeed when your little ones have severe allergies.
    I hope you visit again soon :)

  5. hi
    Have just found this and looking forward to trying it as we have recently found out that our son is allergic to eggs and nuts and desperate to find suitable treats for him!!
    Just wondering is it possible to use cows milk ??purely selfish reasons – I dont like the sound of rice or soy milk ?!?!?!

  6. Hi Reeces Mum and thank you for your comment :) Yep, it is absolutely fine to use cow’s milk in this recipe. The rice and soy milks can be a little assertive in the cake, so if you don’t have dairy allergies this would be a fine substitute.

    Good luck with everything – I know it can be a challenging time for parents and I wish you all the best :)

  7. I can’t thank you enough for recipe’s like this one! My children have a lot of allergies & finding recipes is very difficult. My daughter alone is allergic to dairy & soy.. not to mention the long list of others. School won’t even feed her. I have to send her with food for any meal there. With her birthday coming up, I was getting very nervous about finding some kind of desert that she could have along with her brother (who is allergic to chocolate & nuts)…. needlessly to say, it’s been very challenging. Thank you so much for trying new things & publishing the recipes!

    Sincerely,
    Joyous Momma :)

  8. Aboslutely my pleasure! Thank you for your kind words. I can only imagine what a challenge it is to adapt food to suit multiple allergies – it must be very lonely sometimes.
    I know you’ve said your son has a chocolate allergy but I am doing a (chocolate) egg-free, nut-free decorated cake for a lady’s 40th birthday this week and will be doing a post on it over the weekend. You might get some more ideas:)

  9. OK Rosie I have a question for the expert. I have a decent gluten free, egg free, dairy free cake recipe but to make up for all of the missing ingredients it has a tablespoon of baking powder which you can definitely taste. Are there any other levening agents that don’t have such a strong flavor?

  10. Hi Charmaine! Lovely to “see”you, hope you and the family is all well :)
    I am no expert Charmaine dear but 1 tablespoon of baking powder seems like an awful lot. I would usually use about 2 teaspoons max and with that amount the taste isn’t noticable. Sometimes too much bicarb (I think you might call it baking soda) leaves a strong taste too, but again, most recipes would only need a teaspoon in a recipe.
    As for other leavening agents – sorry dear, but it’s yeast or that old favourite baking powder as far as I know. Do try the recipe with less next time though, see if it makes any difference:)

  11. Thank you so much for your time and patience with me Rosie, I keep waiting for the day when you get totally fed up with all my questions. My recipe does not work with less baking powder, I’ve tried it. So, let me ask you this…you said in your other post that you have made a gluten free version…would you mind sharing the recipe? If you don’t want to post it I can give you my email. Thank you again. I just love “talking” with you, your writing style and your demeanor just brighten my day! :)

  12. do my eyes deceive me? is there really no sugar in this recipe? do you find the frosting alone is sweet enough?

  13. Thank you, thank you, thank you sweettooth! I have fixed up the recipe. The 2 cups of sugar in the recipe can be slightly reduced if you think this might be too sweet for you.

  14. Thank you for this wonderful recipe. I’m going to use it for my son’s 1st birthday. He is allergic to milk & eggs. I just tried it and they taste great, but I’m having one problem. They are sinking in the middle. I’m using the self-rising flour. Do you know what I might be doing wrong? I substituted where you did. Did I mix too long?
    Thanks.

  15. Hi Brenda and thank you for your kind words, I hope that your son has a lovely birthday.

    With the sinking problem – it could be one of a couple of things:
    *too much cake batter in the cupcake liner. I go for about 2/3rd’s full
    *mixture too wet. Try adding a little more flour next time. Eggs vary in size, flour varies A LOT, often it’s a case of adjustment as you go along. Use the recipe as a road-map and adjust things as you think they need it.
    *You could also try leaving them in the pan for a couple of minutes when they are removed from the ove. This can sometimes stabilise everything.
    *pre-heat the oven and try the next lot at a smidge of a higher temp. Try not to open the door while they’re cooking

    I hope that this helps a bit Brenda :) I’d love to hear how your next lot turn out.

  16. Brenda:

    I had the same problem. I got up at 5:00 AM this morning to bake the cupcakes for a playdate (It’s National Cake Decorating Day in the US).
    I added a 1/2 cup of self-rising flour (making 3 cups total for the recipe) and it worked.
    What a relief!

  17. Hi,
    I am curious as to what type of vanilla you use and how you made sure it was nut free. I have only found one that is labeled allergen free on the internet. So many companies make such a wide range of flavorings, how can be sure?

    Thank you!
    Tracy

  18. I am trying to make these cakies for my daughter’s birthday, but I cannot get them to rise. I think they are delicious, so I’d really like to get it right. They fall approximately five minutes before they’re due to come out of the oven. I set the timer and leave the kitchen so that I’m not tempted to peek in on them or stomping and banging around. Any ideas on what I might be doing wrong or what I might change so that my cupcakes will rise (and stay that way)? Thanks! And, again, L-O-V-E the taste!

  19. Oh Nikki I am so sorry to hear that you have been having trouble getting the cakes to rise… Here’s a few things off the top of my head that may help:

    might sound stoopid-obvious but are you absolutely sure you are using self-raising flour? SR flour can loose its potency so maybe a fresh batch could help. This recipe does need the self-raising flour/baking powder/bi-carb combo to work.

    If you are in Oz I think Ograns make the best range of allergen free products but I guess that’s subjective :) If you’re overseas I’m not sure what brand to suggest.

    You could boost the magic of the SR flour by adding another half teaspoon of baking powder too, not too much, you can taste it if there’s too much in the mix, just enough for a bit of extra lift :)

    Try filling the cuppie cake liners a bit fuller than normal too, I remember having to do that, this mixture doesn’t rise as much as regular mix.

    Now Nikki, I haven’t had mine fall so I’m flying blind here, maybe, possibly, try upping your oven temp 10C or so, see if that helps?

    Let me know how you get on Nikki and if there’s anything else I can do to help. Feedback like yours is so useful and I really appreciate your kind words.

    Lotsa luck Nikki – have fun :)

  20. I’m making these cupcakes for my daughter’s first birthday as most of her baby friends are younger and not yet eating eggs or dairy- don’t want to trigger any undiscovered allergies!!
    I did a trial run yesterday, but I more than halved the sugar content and they still came out beautifully sweet and lovely with that gorgeous vanilla flavour. Just thought I’d let all those sugar-conscious bakers out there know that these are fantastic even without all the sugar- and that’s without frosting as well!
    Thank you so much for the recipe!

    1. Excellent news! I know that quite a lot of people like to cut down the sugar content in a recipe if they can – especially if it’s for children :)
      It was so good to hear that you had success with the recipe. I feel very gratified and very touched that you took the tie to write your kind words.

      Have a lovely weekend :)

  21. Ugh. I am having a problem. I made this last night and then again this morning. I think last night they were too full and they were all over the place. They ran over the cups and then fell. So I tried again this morning. With less in the cups and the same thing happened. Just not as messy. The batter seems a bit runny. I noticed one poster used a total of 3 cups of flour. It sounds like she used 2 1/2 all purpose flour and 1/2 cup SR flour. I am just at a loss. I shared this same recipe with a friend and they were great. So I will ask here if she did anything differently. I would really like these to work out, because my daughter just loved the ones my friend made.

  22. I talked with my friend this morning and she told me that she used All-purpose flour instead of SR and reg. milk instead of the rice or soy. So i am going to try that and see how it goes. My little girl really wants her own cupcakes.

  23. I’ve been looking for a good recipe for dairy- and egg-free cake mix and your has such great reviews I’ve bookmarked both the vanilla and chocolate recipes! I’ve been working as a nanny for many years, and made countless birthday cakes over that time, in various forms, shapes and sizes. My current “charge” has her first birthday coming up, but is intolerant to both dairy and eggs and I really want to be able to throw her a party the same as I would for any other child, and for everyone to enjoy the cake! I’m really looking forward to trying out your recipes- maybe with some cupcakes and one larger cake. Thanks so much!

    1. Dear Charlotte – thank you for taking the time to comment and for your kind words.

      I think you will find the recipes easy and delicious. I must admit, I havn’t used the recipe for a large birthday cake, maybe have a trial run for baking times etc?

      You’re right – it’s great to be able to replicate “normal” food for children with intolerances and/or allergies. I wish you and your little charge all the fun in the world on her first birthday :)

  24. Just an update. I used All purpose flour and regular milk, instead of the SR flour and rice or soy milk. They turned out wonderful and really tasty. My daughter loved them and so did my husband and I. Thank you for figuring out this recipe.

  25. I am SO pleased to hear you had success with the recipe :) Brilliant news and thank you for sharing that very useful information.
    Happy cooking, I hope you visit again soon!

  26. I just wanted to tell you that I made the cupcakes for my daughter’s birthday. What a hit! I do have one confession – I had to add some mashed banana. My oven wasn’t working properly; the temperature was fluctuating nearly 100 degrees during the baking process! So, I had to add something to help keep the cupcakes from falling. My daughter loved them just the same (she has tried both versions). Now I have a new oven and am very excited to try the original recipe again. Thank you.

  27. Hi Rosie – I found your recipe while searching for egg-free/dairy-free recipes for my son’s 1st birthday. I want to try to give him a “normal” birthday celebration despite his allergies! I was wondering if you could tell me how many cupcakes this recipe yields? I’m not sure if I’ll need to double it to have enough for my guests, and I don’t know if I’ll have time for a trial run before the party. Thanks!!

    1. oh dear! I bet I’ve missed the party! So sorry Stacy, poor sweetrosie has been snowed under with work and study and has not been paying enough attention to her blog… I hope the cakes worked out OK for you. From memory, and depending on how big you make them, I think I usually get about 12-15 cakes from that mix :)

  28. Thanks for this recipe – my son is having a birthday party and his best friend has egg allegies…I know very little about allegies, but this recipe made one big beautiful cake! I just turned the temperature down a bit and cooked the cake for a little longer! Made a great full-size cake – not just little cakes.

  29. Hi my daughter has egg, chocolate and nut allergies, but can still have wheat, and dairy. do you have any recipes for vanilla cakes that will taste more like a normal cake just with no egg? I want to bake her a huge cupcake and will be buying regular cupcake for the rest of the guests.

    Thank you

    1. Hi Jeanette, could you make your daughter some cupcakes flvoured with perhaps orange or lemon instead of the vanilla? If you use real butter and wheat flour along with your egg substitute (or my recipe) you should get a delicious cupcake :) The egg shouldn’t be contributing so much to the flavour – the allergen-free ingredients do change the texture and flavour but the egg is not too much of a culprit ;)

  30. Dear SweetRosie,

    I found your recipe on the website after looking up egg-free/Dairy-free cupcakes, and have to say how thrilled I am with the results!! So much so, that I have developed it further for a friend of mine by using Rice Flour, as she is gluten intolerant, and it still worked beautifully!!

    Thank you so much. I have had much pleasure from reading all the comments from everyone and can tell what a warm and lovely person you are by your replys.
    Lots of love,
    Lindilou x x

  31. I just baked these for my little boy! BUT they didnt turn out! :( dissapointed, i have been wanting to make cupcakes for awhile, only just decided to bake them thou.. they had sunk in the centre and went out the sides of the tray.. if that makes sense! what do you suppose i did wrong? I thought it may have been that i filled them too much not sure thou! would like to try them again if you have some tips to why they went wrong for me!? thanks

    1. Hi Sarah, I’m always sorry when someone’s cakes don’t turn out as they hoped. From your description I have a few things I can suggest so here goes:
      Make the oven a few degrees higher. Ovens vary so much and a faster, hotter baking time should force the cakes “up” rather than “out” – if you know what I mean.
      Sunken cakes are nearly always due to too short a cooking time OR opening the door while the cakes are cooking before they have had a chance to set. Keep the door closed for as long as you dare and when you think your cakies are cooked just press lightly with your finger – a cooked cake will spring back and won’t leave an imprint of your finger.
      Overfilling could be a factor too, you’re right. More cake mixture = a longer baking time + the mixture will flow over if the cases are more than 2/3rd’s or so filled.
      Try again, see how you go – I promise that you will get the hang of it and you’ll be so pleased you gave it another go xx

  32. What a fabulous find, mr 6 is having his birthday this weekend, with many of his wee friends having allergies! This covers all the bases, everyone can have some … nom nom nom. Our guest list is rather entertaining, 2 little gluten free monkeys (behavioural related), 2 little egg free monkeys (they come with their epipens), 2 little nut free, and 2 little lactose free. He is so excited to have found your page, he googled it himself, and here you were. Thank you so much, we are off to bake a practice run now.

  33. Hi,

    Thank you so much for the recipe! I just wanted to know the shelf life of these cupcakes and your dairy free icing. I plan to make these a few days before a party and was wondering how I should store them…

    Thanks again!

    1. Hi Julia and thank you for your lovely words.

      While the cakes and icing store well at room temperature for several days the cakes do have a tendency to seperate from the paper cases. This does not affect the taste – only the look of the cakes. The icing will crust over and harden but remains delicious!

      If there is any way you could make these on the morning of your party I am sure you would be happier with the result. Either way – have a great party!

  34. Thank you so much SweetRosie. My daughter attends a school were there are many children who have allergies and this recipe was the best.
    I loved the taste and everything about it. It was awesome and a major hit with the class and teachers. They now want a copy of your recipe so I will be sure to share it with all credit due to you.
    Thanks again for the great work you do.

  35. HI there,

    I ahve now made 4 batches and cannot get them to rise. I ahve decreased the amount in the cup, used less liquid. I will get new baking powder, and try again. I love recipe but am at my witts end over them not rising. I hate throwing things out.

    1. I am so sorry to hear about your dissapointing cake results :( Let me try and help you if I can…

      In my experience the gluten-free flours will not rise as much as regular wheat flour – I fill the cup cake liners with more batter when I make gluten-free cakes. Perhaps try filling the cases 2/3rd’s full and see if there’s any improvement.

      Make sure you are using baking POWDER and not just baking SODA (bicarb/bicarbonate of soda)

      I don’t know where you are but in Australia Orgran makes a self-raising gluten-free flour and it’s great. Perhaps you could source a self-raising flour online? Or try your local health food store if there’s one nearby.

      Let me know how you go and tell me if you think I can help further – it is a great recipe and I want to see it work for you! :)

      sweetrosie x

  36. Oops sorry, I used Vanilla Essence, but it does state it is extract of vanilla beans. I used 2 tsp. Don’t know if this would have have hindered the result aswell.

    Thanks

  37. Hello there!
    I’ve got several years of experience in the kitchen, baking and cooking, but very little experience with “allergen free” baking. My friend’s daughter has severe allergies and I was fortunate to find your recipe this morning. I volunteered to provide the cupcakes for her birthday party on Sunday and thought this recipe was perfect. Now, after baking our “test” batch, I’ve run into a common snag…my cupcakes fell:(
    I used real dairy milk and butter and used a combination of brown rice flour and oat flour instead of an all-purpose type flour.
    I’ve taken a few notes to prepare the next batch, let me know if you would suggest anything else…
    Increase baking temp to 375.
    Increase flour by 1/4 to 1/2 cup.
    Use high fat content milk.
    Fill baking cups 1/2 full.
    I’m planning to bake again tomorrow. I’ll let you know how the adjustments affect the outcome!!!

    1. Hi there Steph – thanks for emailing in your experience with the little cuppies :)

      I have to admit to not having used the flour combo you are using in a sponge-type recipe. I use the Orgrans gluten-free self-raising flour for cakes and I’m wondering id brown rice and oat flour are too heavy in some way; what do you think? Too heavy to rise and stay risen.

      Steph, I don’t know here as I haven’t cooked with these flours but I think you are going to have to make the changes you have thought of yourself and see what happens. Maybe make a half batch and see what happens?

      Did you use the baking powder or is the flour a self-raising mix?

      Those flours – and I am going out on a limb and suggesting the issues rest with the flours, may require a longer cooking time too. Falling cupcakes is usually an indicator the cake is uncooked in the middle. The crumb on any cooked cake is just too sturdy to fall when it cools. It’s kind-of stuck there if that makes sense…

      Try again and please, please, if you get the time let me know what happens. Good luck Steph!

  38. Hi Rosie,

    Thank you so much for sharing this recipe. And you are such a gem at replying everyone’s comment! I salute you for that!

    I have tried this recipe twice. The first time, it was very oily, and well, didn’t taste very good…
    The second time around, I reduced the amount of oil to half, it wasn’t as oily.. but the inside was umm… how do I explain it.. not a cake texture? It had many holes in it, and didn’t hold up like a cake does.
    I used orgran SR flour.
    Could you help me? I need to make some gluten free cakes tomorrow, and am freaking out because this isn’t working! THANK YOU!

    1. Hi and thank you for your comments – ALWAYS great to get feedback , it helps everyone :)

      My first thought re the holes was overbeating, maybe you could try to just mix until combined or at a slower speed? It might help.

      The taste factor is a tricky one. Personally, it has always been my hope that those folks who have allergies have grown accunstomed to the different flavours the allergen-free ingredients impart to these cakes. The taste is definately different, as is the texture. If you have time and the only allergy you are catering for is gluten then you might want to try using real butter for example, instead of the oil. If the allergy is gluten only the texture and taste of your cakes will should improve by using dairy milk, real egg and butter ( when I say “improve” I really do mean for those palates not used to an allergen-free diet)

      As I assume you have access to the Orgrans range I have another suggestion for you. Orgrans does make a range of allergen-free cake mixes etc. See if you can’t have a look at the ingredient panel on one of the mixes and see if that helps you adapt the recipe to suit.

      Oh I do hope you have some success this time round! Let us all know how you get on :)

      1. Hi Rosie!

        THANK YOU for your quick reply!

        Hmmm… I have since thrown away 4 batches of cakes :(

        I tried mixing less, but the problem is still there. I really wonder where I’m going wrong.
        When they rise, they don’t look like cakes at all…

        However, there was once I tried putting in cocoa powder, and somehow it came out looking like cake!
        I tried adding a bit more flour to the normal mixture, but it didn’t help.

        Hmmm… yes, my last resort would be to use the Orgran’s cake mix. :/

        I was hoping that I could figure out a recipe though!

        Thank you again..!

      2. How did you go? Did you end up using the Orgrans mix? I am so sorry the recipe was such a problem for you although I am hoping it did work out in the end :)

        sweetrosie x

      3. Hi Rosie,

        I couldn’t reply below. Weird!

        Anyway, thank you for the recipe. There must be something wrong that I have done, since so many people found success making them! :)

        I just wanted to check the following:-
        1) I used apple cider vinegar, is that the cause of it not working? I even went and bought a new bottle, thinking perhaps the one I had is too old :p It is supposed to curdle the milk? Somehow it didn’t really…
        2) I need to mix it just enough so that the mixture is well-blended?
        3) Using orgrans and rice milk imparts a very rice-y taste to it…?
        4) the cakes when baked turned out chewy, oily and they just didn’t rise.

        Thank you SO much for your help, Rosie!

  39. Dear sweetrosie,
    Have just finished baking your cupcake recipe for my daughter’s Kindy party and I must say they look and taste wonderful, have yet to ice them but so far they look great! I have tried quite a few different recipes in the past and have found this one actually resembles a cup cake once baked, I’m now looking forward to icing them! Thanks for making it so easy.
    Cheryl

    1. Thank you Cheryl – it’s great when people take the time to let us all know how the recipe turned out :) I am so pleased it went well for you. Any tips you want to pass on? I know everyone appreciates the feedback.

      Thanks again and happy baking!

      1. I noted when mixing ingrediants that the batter was quite thick, glossy, smooth and runny, which did take some skill to transfer into my mini cake holders alot of licking of fingers was involved in that process. They only took 12 to 14 mins to bake to a lovely golden colour.
        Icing them was a different story, I used Nutelex, icing sugar and a drop of rose water essence. Unfortunately I find that the nutelex doesnt stay hard enough to pipe, I usually end up with flat icing on top even if I pop it into the fridge before hand. any suggestions on how to make the icing look like yours instead of a flat pancake ????

      2. Hi there Cheryl – you know, yours is a very common problem and the answer is an easy one! Lots and lots and lots of icing sugar It can seem like you’re adding bucket-fulls but that is all it takes to make the icing pipe-able. Cheryl, why not try cutting down on the Nuttelex and see how you go, I always say that any recipe is just a road-map so have a go at doing it your own way. Maybe less Nuttelex or more icing sugar, don’t add any additional liquid – things like that.

        Basically, the icing need to be how you want it to be before it goes into the piping bag for piping. Good luck and please don’t hesitate to email again, I am always happy to help.

  40. Hi!… Is the caster sugar used because of its fine grain ? or another reason ? … can i substitute regular granulated sugar or granulated sugar that i put in the food processor for a short time ? Thanks !!

    1. Hi there Katie and thank you for writing :) Yes, the caster sugar is used because it is a finer grain sugar and creams faster and more thoroughly than regular suagr. You can of course use “normal” sugar, or, as you suggested, whiz the regular sugar in the blender until it becomes finer – be careful though – this can happen quickly!
      Have fun!

  41. Hi Sweet Rosie,

    I wrote to you last June (2010) thanking you for your fantastic recipe and telling you what a great hit it was with my egg, dairy and gluten intolerant friend. Well, just to update you, she is getting married next summer and has asked me to make a tower of your cupcakes as the wedding cake!! I have told her where I found the recipe, so in your honour, we have agreed that I decorate the cupcakes with little roses!!!

    Thank you so much Rosie – you are a star.
    Sending you lots of love

    Lindilou xxxxx

    1. Oh My Goodness! I am so touched! Thank you, I am so pleased that your friend liked the cakies, really I am. It must be an honour for you too – being asked to make the wedding cake! Are you doing sugarpaste roses? fresh ones? Of course I adore roses and know the cake will look absolutely gorgeous! Thank you again, I am humbled Sending love your way and wishing your friend much happiness as she plans her special day xx

      >________________________________

    1. Oh Keosha, I am so sorry your cakes didn’t rise :( I wish I could give you a definative answer but all I can really do is offer a few reasons…
      The baking powder you used was “worn out”, try with a freshly bought packet
      You may have accidently used plain/all purpose flour instead of self-raising flour

      Can’t think of anything else right now but I will keep on thinking :) Try again and let me know how you go <3

  42. wow brilliant i’ve found a recipe that looks like it will work. I need to bake 15 dairy and egg free vanilla cupcakes for a little boy who has never had a cake before, as never risked it as so poorly and has many reactions. Your recipe looks perfect, however would it be possible to let me know quantities in oz (eg for normal cupcakes its 6oz ingredients and 3 eggs, can’t work it out correctly with cups) thank you ever so much really hope you can help me x

    1. Firstly Grace, thank you so much for your kind words. I feel so much for you and your little one, it will indeed be a wonderful day when he can his cake :)
      Now, I am not the best at conversions so I have hunted down a site that offers all the cookimg conversions you could ever need! You’ll find it here:

      http://www.onlineconversion.com/cooking_volume.htm

      I really want this to work for you so please, do not hesitate to contact me again, here, or on sweetrosie Facebook if I can help.

      All the best hun <3

  43. Thanks for the recipe! My nephew is allergic to nuts, dairy and egg so this is perfect! I will add this to my blog as a reference (as that’s how I remember the good recipes I’ve attempted!)

  44. Thank you so much for your kind words – it is always great to get feedback and especially wonderful to know that these went down a treat with your special girl :)

  45. Hi! No, it’s very intriguing though and I’d love to know how the coconut flour goes in these cakes. I have to confess that I’ve never even heard of coconut flour. Good luck!! – the recipe makes about 12 medium-large size cakes.

  46. Oh Lara, I am so sorry it didn’t work for you, it must have been very dissapointing. They do taste different, no doubt about that but people with allergies are used to the differences between regular + allergen-free products so that may be something to consider. Lara, I wonder, did they need to be baked for a little longer? Let me know if I can help with your next batch.

  47. Hi there Sandy. The recipe makes about 12 full-size cupcakes, give-or-take. T make your 60 mini ones I would be guessing but I’d say a recipe with about 600g of flour as the base would do it (don’t hold me to that though!!) Have fun and good luck!

  48. I am such a bad girl leaving it so long to reply to such a lovely comment! My regulars know that I have been flat-out writing my Masters dissertation this year and poor sweetrosie has been very neglected…
    Thank you for your kind words, I am so pleased you liked the recipe and very touched you took the time to write. It is so special to hear about kids like your little Gracie, it makes my day. x

  49. Hi there, thanks for taking the time to ask your questions. I am so sorry you had problems with the recipe and I’ll try and help as much as I can :)
    It is a runny batter, no doubt about that. If it seems far too runny try reducing the liquid by a tbsp or so – flours all over the world and from region to region vary so muc it can be very difficult to be exact about liquid measurements.
    I always use paper cases when making cup-cakes so sticking to the pans is not an issue, you can just peel away the paper. Did I misunderstand, are they sticking to the paper cases?
    Hard on top and uncooked in the middle could be an oven temperature issue; same as with the flour, ovens vary wildly in their temperature calibration: try baking the next lot at a slightly lower temperature, see if that helps at all.
    Just one more thought in relation to your comment re; the vanilla essence. If there are children (or anyone) eating thee little cuppies because of allergies it might be best to avoid the artificial flavourings like vanilla essence. Nasty things from the chemistry lab can lurk in these products lol. A bottle of vanilla extract or a jar of vanilla paste or a vanilla bean is a good investment – the flavour is intense and goes a long way :)
    Hope I’ve helped – please let me know how you go and please let me know if I can help further.

  50. Apologies for the late reply – frantic couple of weeks making my daughter’s 21st cake…

    1) sounds like it could be one of 2 things here: spilling over may mean the cases are too full, try putting a little less batter in the paper case. Sinking in the middle usually happens if the oven door is opened and a cool draught gets in mid-cooking or being as ovens everywhere vary so much and giving an exact baking temp a tricky thing, you may need to crank up the temp on your oven by maybe 5C-10C, see if that helps.

    2) I am so sorry they stuck to the cases and I don’t know what to suggest really, it hasn’t been a problem for me (yet and fingers crossed) You might like to increase the fat content by adding a dessertspoon of sunflower or other neutral oil, that may help but reduce the other liquid content accordingly. Make sure your non-dairy milk isn’t a low-fat version too.

    Please don’t give up :) Try again and let me know how you get on – everyone has the right to eat cake!

  51. Oh goodness Renee, I am so sorry, I have no good news for you: it seems you’ve tried just about everything.
    Could you try using apple juice instead of the “milk” in the recipe? Or maybe some apple puree?

    Let me know how you get on, I admire your efforts to give your precious little one cakes :)

  52. ooh goodness, I don’t know about that but my instincts say it won’t work…sorry love. I think the cake crumb on these is just too fragile to toast – maybe with the addition of stewed dates or banana it may have a chance. I’m intrigued now, let me know if you try it!!

    Good luck :)

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