Vanilla Cupcakes (egg free)

 

I may not have a sweetie pie to get me anything adorable for Valentines Day but that doesn't mean I can't gift myself and this year I gifted myself with a beautiful cherry on top Tea Cozy that I bought from an Etsy shop called Addicted to Knitting. It came to me all the way from Australia and I am just in love with it.

I thought it went very well with my delicious egg free Vanilla Cupcakes and my cup of Pink Lemonade Tea. That tea is a real treat as well. I got it from Tealish.  It is herbal and caffeine free. 

NO, I am not being paid to share these things with you, I simply like them and think you would too.  Along with these tasty cupcakes.

I thought you might enjoy a cupcake that is egg free. I know in America at the moment, due to the Avian flu, eggs have gotten extremely expensive, so I thought a little treat for you that wasn't going to use up any eggs was in order!

 

I adapted the recipe from a baking book I have entitled The Redpath Canadian Bake Book.  They are egg free and can also be dairy free if you choose a vegan alternative to regular milk.  I did cut the recipe in half, successfully, to make only six cupcakes as there is only one of me.  I was really pleased with how they turned out!

I chose to decorate them with a simple milk and icing sugar glaze and candied cherries, but you can ice them with whatever you wish. I also baked them in silicone cupcake cups.  I thought that would be so pretty for Valentines Day.

I hope you will want to bake some for your loved ones as well!  

 

WHAT YOU NEED TO MAKE VANILLA CUPCAKES (EGG FREE)

A few simple store cupboard ingredients. It is also easy to make these vegan if you wish but using a vegan milk substitute.

• 1 3/4 cups (219g) plain all-purpose flour
• 1 cup (191g) granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (240ml) whole milk, or plain unsweetened almond or soy milk
• 1/2 cup (120ml) vegetable oil
• 2 TBS vanilla extract (this is correct)
• 1 TBS white vinegar

 

I used all-purpose plain flour, unsifted. In the U.K. use plain flour, not self-raising.  Also, in the U.K. I would use caster sugar, which is a fine granulated sugar.

If you are measuring by volume, spoon it into the cup and then level it off with the straight edge of a knife.

I used whole milk, but if you are a vegan, you can use unsweetened almond or soy milk to make this a vegan option since there are no eggs.

I used light olive oil. Any flavorless oil is good.

 

HOW TO MAKE VANILLA CUPCAKES (EGG FREE)

These cakes are very simple to make. As simple as whisking together dry ingredients, and then wet and then whisking both together.

Preheat the oven to 350*F/180*C/gas mark 4. Line a regular muffin tin with 12 large cupcake liners. Set aside.

Whisk the flour, sugar, baking powder, baking soda and salt together in a bowl, make a well in the center.

Whisk the oil, milk, vanilla and vinegar together. Pour all at once into the well in the center of the dry ingredients.

Whisk just until combined and no white streaks remain. Do not overmix.

 

Divide the batter evenly between the prepared muffin cups, filling each about 2/3 full.

Bake in the preheated oven for 15 to 18 minutes. Leave to cool in the pan for about 10 minutes, then remove to a wire rack to finish cooling completely.

Decorate as desired.  These will keep in an airtight container in the refrigerator for up to four days.

 

HOW TO MAKE A SIMPLE VANILLA ICING GLAZE

You will need a quantity of icing sugar. For 12 cupcakes I would start with 2 cups (260g).  Add a few drops of vanilla and then thin it out to your desired consistency by adding some milk. Start with 2 TBS, whisking it all together very well until it is smooth, adding more milk only to give you the consistency you are looking for.

Spoon this over top of the cakes, allowing it to drip down the sides. I put the cupcakes on a wire rack over top of a sheet of baking paper to do this.

Leave to set completely.

 

I was very surprised at just how delicious these were.  They might not have looked like much, but I was really pleased with both the texture and the flavor.  

I opted to glaze them with a simple icing sugar and milk glaze which I poured over top, decorating each cake with a half cherry.  This went down a real treat for lunch along with a hot cup of pink lemonade tea and a cucumber sandwich.

  

These two recipes for cupcakes are not egg free or vegan, but I can promise you that they are delicious. If eggs are not an issue with you, then go for it!

LEMON AMARETTO CUPCAKES - These are fabulous little moist almond cakes, topped with an amaretto syrup drizzle while they are still warm. This syrup soaks into the warm cakes, which are then finished off with a lemon drizzle icing and a smattering of toasted flaked almonds. hey are also gluten free.

WHITE CHOCOLATE AND MACADAMIA NUT CUPCAKES - These are simple cupcakes to make that always turn out beautiful. Generously filled with toasty macadamia nuts and white chocolate chips. Iced with a white chocolate frosting and decorated with chopped macadamia nuts, these are a real favorite cupcake!

Yield: 12 cupcakes

Author: Marie Rayner

Vanilla Cupcakes (egg free)

Prep time: 12 MinCook time: 18 MinTotal time: 30 Min

Moist and full of flavor it is hard to imagine that these tasty cupcakes are made without eggs. Also, if you replace the milk with a vegan alternative, they become vegan. They are delicious!

Ingredients

• 1 3/4 cups (219g) plain all-purpose flour
• 1 cup (191g) granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (240ml) whole milk, or plain unsweetened almond or soy milk
• 1/2 cup (120ml) vegetable oil
• 2 TBS vanilla extract (this is correct)
• 1 TBS white vinegar

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Line a regular muffin tin with 12 large cupcake liners. Set aside.
2. Whisk the flour, sugar, baking powder, baking soda and salt together in a bowl, make a well in the center.
3. Whisk the oil, milk, vanilla and vinegar together. Pour all at once into the well in the center of the dry ingredients.
4. Whisk just until combined and no white streaks remain. Do not overmix.
5. Divide the batter evenly between the prepared muffin cups, filling each about 2/3 full.
6. Bake in the preheated oven for 15 to 18 minutes. Leave to cool in the pan for about 10 minutes, then remove to a wire rack to finish cooling completely.
7. Decorate as desired.
8. These will keep in an airtight container in the refrigerator for up to four days.

Did you make this recipe?

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