Super Simple Vanilla Cupcakes

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eat more cake 🙂

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

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no need for milk or egg

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:
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    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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