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I am sure if you have egg and milk allergies in your house, you already have your favorite goody recipes. I recently needed an egg-free recipe to take to a friend's house and had nothing in my recipe box to make. Though the frosting on these cupcakes is my standard Buttercream Recipe and has milk and butter (you could surely sub with an alternate soy or almond milk, and shortening or margarine), the cupcakes are really what I remember being so good. Maybe I was partly surprised that they were so good, but they were really good, all on their own, allergy-free notwithstanding.
If you need a cucpake recipe, don't feel the slightest bit shy about serving these -- even to folks who are perfectly happy eating eggs and dairy. They rose to a nice dome, not spilling over the sides of the tins (although I did leave a little batter in the bowl to not overfill). I found the recipe here, and I made them just the way the recipe is written.
Egg-Free and Dairy-Free Cupcakes
1 1/2 c. flour
1 c. sugar
1/4 c. cocoa powder
1 t. baking soda
1/2 t. salt
1 t. vinegar
1 t. vanilla
1/3 c. oil
1 c. cold water
Preheat oven to 350 degrees. Combine ingredients (I beat briefly with mixer) and pour into muffin tin (use papers) filling just a little over halfway, maybe 2/3. Bake until done, when cake springs back to the touch or a toothpick comes out clean. Mine baked about 15 minutes. Frost with any frosting, I used Buttercream and sugar sprinkles.
1 c. sugar
1/4 c. cocoa powder
1 t. baking soda
1/2 t. salt
1 t. vinegar
1 t. vanilla
1/3 c. oil
1 c. cold water
Preheat oven to 350 degrees. Combine ingredients (I beat briefly with mixer) and pour into muffin tin (use papers) filling just a little over halfway, maybe 2/3. Bake until done, when cake springs back to the touch or a toothpick comes out clean. Mine baked about 15 minutes. Frost with any frosting, I used Buttercream and sugar sprinkles.
I have the hardest time getting cupcakes to dome nicely and not spill over! Yours look lovely.
ReplyDeleteThanks, Abby, you're sweet. I have a recipe around here somewhere ( here ) that uses a cake mix and they make the best domed cupcakes. I think it's the scratch cupcakes that always spill over and make a mess! ;-) We shouldn't try so hard!
ReplyDeleteHow interesting....I never would have even considered making a cupcake without an egg or two. I'm going to give this a try this weekend. Thanks for the recipe!
ReplyDeletePretty sure I have made this as a cake rather than cupcakes (or it's a very similar recipe). The kids always think it's cool when you mix the vinegar and baking soda among batter ingredients :) And it's great when the Big Kids have eaten up all the eggs!!! (Yes, that's happening around here. My daughter gave up meat for Lent, and college boy is home for the week)
ReplyDeleteI've just sent this recipe (+ the frosting recipe) to a young mom I know whose 8-year-old son, Caden, is allergic to eggs. Thanks so much for sharing this! :)
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