Being an allergy mum is all about trial & error. Some recipes are easily converted to be egg free or dairy free, others are complete fails. It took a lot of test driving a lot of different recipes before I found a cupcake recipe I could use for my daughter that was light, airy & actually rose!
Like any good cupcake these are a sometimes treat in our house, I hope you enjoy them as much as we do:
Stephs Allergy Friendly Cupcakes
- 1 Tablespoon of white vinegar (I usually use apple cider vinegar)
- 1 1/2 Cups of rice or soy milk (I use Organic Rice Milk)
- 1 Cup of caster sugar
- 2 Tablespoons of Golden Syrup
- 1/2 cup of olive oil (You could use sunflower oil – I do sometimes use 1/4 Coconut oil 1/4 cup olive oil)
- 1 teaspoon of vanilla paste or 2 teaspoons of vanilla extract (If you have a vanilla extract you could use Cinnamon or just leave this out)
- 1 teaspoon of baking powder
- 1/2 teaspoon of bicarb soda
- 1/4 teaspoon salt
- 2 1/4 Cups Self raising flour (If gluten free I find the Orgran brand works well in this recipe).
Method:
- Preheat oven to 180c or 165c for fan forced.
- Line 12 to 18 cupcake pans.
- Cream the sugar, golden syrup, oil and vanilla together.
- Add the rice milk, sifted flour & salt. Don’t mix just yet.
- Add the baking powder & bicarb on top of the flour mix.
- Now pour the vinegar over the bicarb & baking powder until it fizzes.
- Now mix well, for at least one minute, on high if using beaters.
Now I have found that the cooking time varies widely from oven to oven. I usually bake for 15min, then check (if you have a very old oven – like mine, I turn the tins around now) & bake for another 4/6 minutes.
(To make the mini cupcakes we made here I baked for 12min).
Your cupcakes are cooked when they spring back when gently touched &/or a skewer inserted comes out clean.
We love ours with coconut oil/nuttelex icing or some melted sweet williams chocolate!
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