vanilla cupcakes

  • Yield:

    16 cupcakes
  • Cooking Method:

  • Prep Time:

    15 mins
  • Cook Time:

    15 mins
vanilla cupcakes

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  


  1. Preheat the oven to 180ºC (fan) and line your cupcake tray with cases.

    free-from cupcakes
    no need for egg or dairy...

  2. In a bowl mix your dry ingredients: flour, sugar, bicarb & salt.

  3. In a jug combine your wet ingredients: water, oil, vinegar & vanilla.

  4. 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