Wednesday, May 2, 2012
My Fave Egg-Free Cupcakes
I really love this recipe.
It's so nice to not have to measure out egg replacer and I love egg replacer, but it is SO pricey. This recipe doesn't use it and still gets a great texture, flavor and rise. Which makes me smile :) I adapted this recipe from a vegan version I found online.
I made this for the kids today and they are excited to have a Tea Party to celebrate...well the 4th Week of Easter and "almost done" with homeschooling week. Well, maybe mommy's just glad to be ALMOST done.
Here's the recipe:
Chocolate Allergen-Free Cupcakes:
1 cup of soymilk (or other dairy-free milk)
3/4 cup sugar
1/3 cup oil (I use Canola but you can sub any other oil you prefer---flax oil works for healthier option)
1 1/2 tsp cider vinegar
1 tsp vanilla
1/2 cup rice flour (I prefer white, but brown works too)
1/2 cup cornstarch
1 tsp Xanthum gum or guar gum
1/3 cup of cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350 degrees Fahrenheit. Works best for 24 mini cupcakes or you can do 12 regular cupcakes. I haven't tried a cake yet. I'm a fan of the mini cupcakes for these.
Whisk wet ingredients together. Mix dry ingredients with a fork until combined. Pour into prepared pans (Greased or filled with cupcake wrappers). Bake until a toothpick comes out clean around 15-20 minutes depending on your oven and the size of the cupcakes.
Let cool and frost with icing of your choice. I like Wilton's Dairy-Free version of their buttercream, but pick the icing that you like best! :)