Super Simple Vanilla Cupcakes

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:

  

  • 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.