Cupcakes to the ready!

This is a brilliant egg, dairy, nut and soya free basic cupcake/muffin recipe which freezes really well. They can be defrosted and iced ready to take to a birthday party in a flash, making it easy for my daughters not to feel left out when it comes to the all important cake time! They are light and can be made any size and I have yet to meet a person who doesn’t like them. They are very easy to flavour with choc chips or dried fruit too. Plus they are the easiest ever cakes to make…

Ever-ready cupcakes

(makes approx. 12-16 standard size or approx. 30 mini cupcakes)

Preheat the oven to 190 degrees and line a muffin/cupcake tin

  • 225g plain flour
  • 3tsps baking powder
  • 1/2 tsp salt
  • 100g caster sugar
  • 300ml water
  • 90ml sunflower oil
– Sift together the flour, baking powder and salt. Then stir in the sugar
– Add flavourings as desired. 85g choc chips or 100g dried fruit plus a splash of extra water
– Pour in water and oil and stir until well combined (making sure a few tiny lumps remain)
– 2/3rds fill the cupcake/muffin cases
– Bake standard size for 20-25 mins until golden, mini size for 10-15 mins.
– Cool and ice if desired.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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