
These very simple cupcakes are an adaption of an Egyptian recipe. The very lovely Nancy came to visit us from Cairo when Aars was tiny; aware I was struggling to bake for him she made him her dairy-free and egg-free chocolate and nut cake and then gave me her recipe! It was the first cake he ate, and then the first cake I made for him. Nancy introduced me to the concept of using vinegar or lemon juice when baking egg-free cakes, and that I could use water instead of milk! These are the vanilla ones I created from her original recipe, super light and yummy. I know this works as a gluten-free cake too as we have made these with gluten-free self raising flour also.
Super Simple Vanilla Cupcakes – Ingredients
Self-raising flour, golden caster sugar, baking powder, bicarbonate of soda, salt, water, sunflower oil, vinegar, vanilla extract

Super Simple Vanilla Cupcakes – Process (makes 16 cupcakes)
- Preheat the oven to 180ºC
- Line your cupcake tray with cases
- In one bowl mix your dry ingredients:
- 1 ¾ C self-raising flour
- 1 C golden caster sugar
- 1 tsp flat baking powder
- 1 tsp flat bicarbonate of soda
- ¼ tsp salt
- In a jug mix your wet ingredients:
two thirds full - 1 C water
- ¹/3 C sunflower oil
- 3 tsp white wine vinegar (cider vinegar works well too)
- 4 tsp vanilla extract
- Beat the wet ingredients into the dry ones until you have a smooth batter
- Dollop mix into cupcake cases so that their ²/3 full
- Pop into the oven for 15 mins
- Allow to sit in the tins for 5 minutes when you get them out of the oven
- Place on a cooling rack to cool
- You can decorate any way you like – Aars likes them plain – hence the lack of decoration from me.
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