Prep Time:15 mins
Cook Time:15 mins
It can't get any simpler than these lovely little cupcakes! They are an adaption of a North African recipe, and the first cakes I ever made for Aars. The original recipe from my Egyptian friend was free-from egg and dairy before I even started to meddle with it - it was however filled with nuts! I hope you enjoy and that you play around with them to make them your own.
- 1 ¾ C gluten-free self-raising flour
- 1 C golden caster sugar
- 2 tsp flat bicarbonate of soda
- ¼ tsp salt
- 1 C water
- ¹/3 C sunflower oil
- 3 tsp cider vinegar
- 4 tsp vanilla extract
Preheat the oven to 180ºC (fan) and line your cupcake tray with cases.
In a bowl mix your dry ingredients: flour, sugar, bicarb & salt.
In a jug combine your wet ingredients: water, oil, vinegar & vanilla.
Beat the wet ingredients into the the dry ones until you have a smooth batter. Then dollop out the mix into the waiting cases & pop into the oven for 15 minutes. Leave them in their tray for 5 minutes before placing on a cooling rack.
We love these for their super simplicity; they taste lovely just as they are.
Let me know how you play with this basic recipe to make it a family fave - do you add spices or fruit? Cheers, Rai x