It’s the start of birthday season in this household – we all have Autumn birthdays and so it’s a frantic run up to Christmas filled with various celebrations. Obviously, birthdays need cake and as you can imagine all my cakes are homemade.
These teeny tiny cupcakes were probably the first ever dairy and egg-free sweet recipe I devised, but never the less I get requests for them at every birthday! Maybe it’s their size but these miniature cupcakes always go down a treat; they also freeze brilliantly which is fantastic for being prepared for any situation. 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 but tasty and can be made any size, and are very easy to flavour with choc chips, essences or dried fruit. Probably the simplest cupcake recipe you’ll ever come across, this is great one to pass to people who want to cater for an egg-free and dairy-free guest without any unusual ingredients, visits to the supermarket or complicated instructions! I have yet to meet a person who doesn’t like them, which really must be the best review going.
Super Simple Mini Cupcakes
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
(makes about 12 standard size or around 24 mini cupcakes)
110g plain flour
1 and 1/2 tsp baking powder
50g caster sugar
40ml sunflower oil
1/2 tsp vanilla extract or other essence of choice
- Preheat the oven to 190 degrees and line a muffin/cupcake tin
- Sift together the flour, baking powder and salt. Then stir in the sugar
- Add flavourings as desired. 40g choc chips or 50g dried fruit plus a splash of extra water
- Pour in water and oil and stir until well combined, but don’t over-mix. Some tiny lumps are fine, as with a muffin batter.
- 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.