Allergy-Friendly Vanilla Cupcakes
If You Are Looking For A Mouthwatering Recipe For Allergy-Friendly Vanilla Cupcakes That Will Leave Your Taste Buds Dancing With Joy, Look No Further! Whether You Or A Loved One Have Food Allergies Or Appreciate A Delectable Dessert, These Cupcakes Are Here To Satisfy Your Cravings Without Compromising On Flavor Or Dietary Needs.
Ingredients
- 1½ cups Gluten-Free Flour
- 1½ tsp Baking Powder
- ¼ tsp Salt
- 1/2 cup unsalted, dairy-free butter Softened
- 1 cup Granulated Sugar
- 2 tbs Ener-G Egg Replacer + 6 tbsp warm water
- 2 tsp Vanilla Extract
- 1 cup Rice milk or Dairy-Free option
Instructions
- Preheat your oven to 180°C (350°F) and line a cupcake tray with paper liners. Spray liners with olive oil.
Prepare Egg replacer
- Add 6 tbsp of warm water into small ramakin. Slowly whisk in 2 tbsp of the egg replacer powder, ensuring all lumps have dissolved and the mixture becomes frothy. Set aside.
- In a medium-sized bowl, whisk together the gluten-free flour blend, baking powder, and salt until well combined. Set aside.
- In a separate large mixing bowl, cream the dairy-free butter and sugar together until light and fluffy.
- Add the egg replacer, one tbsp at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the dairy-free milk. Begin and end with the dry ingredients, mixing well after each addition.
- Divide the batter evenly among the cupcake liners, filling each to the top of the baking cup.
- Bake in the preheated oven for approximately 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the tray for 5 minutes. Then transfer them to a wire rack to cool completely.
Notes
BAKING TIPS:
- Filling the baking cups: I prefer to use a measuring cup (1/4) to fill the liners.
- This recipe yields 12 cupcakes. If you plan to eat only some of them right away, you can easily freeze these cupcakes. Wrap each cupcake in saran wrap and place them into a large ziplock bag. Press the bag, remove all the air, and place it in the freezer. They will keep for up to 1 month. They never last that long in our home.