Recipe Time!

So it is finally the weekend! YAY! I know for me, the weekend brings more of an opportunity to bake some delicious treats! Allergy Friendly of course :)

Today I would like to share a cupcake recipe that is so tasty, you would never know it's allergy friendly!

These are Dairy, Egg, Nut and Soy Free and can be adapted to be Gluten Free as well!

You will need:

1 1/2 cups of Self Raising Flour (or Gluten Free Flour)
1/3 cup dairy free custard powder or cocoa/carob powder
1/2 teaspoon salt
3/4 cup Caster Sugar
1 cup Water
1/3 cup Canola Oil
1 tablespoon Lemon Juice (optional)
1 1/2 teaspoons Vanilla Essence

Method:

1) Preheat oven to 180 degrees Celsius
2) Sift all dry ingredients into a bowl and mix together
3) Add all wet ingredients and mix together with an electric mixer until batter is smooth
4) Pour into a muffin tray or patty cake cases
5) Bake for 25 minutes


NOTE: If you want to turn this into a single cake, complete steps 1-3 as normal then place in a cake tin and bake for 40 minutes.

Bakers Tip! The mixture will be quite runny but do not worry! It is meant to be that way!

The photo above is the finished product! Let me know in the comments below how you go if you bake the cupcakes and any other recipes you would like to see! Have a great day! :)