Egg Free/ Nut Free/ Dairy Free Vanilla Cupcakes

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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 1/4 cups of self-raising flour
• 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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Tags: allergen free, cupcakes, dairy free, egg free, food, vanilla cupcake, vegan cupcake, vegetarian