I made these cupcakes after realising that I didn’t have any eggs. I had my three year old son screaming at me after I had promised him cupcakes so I thought I would try out an egg free recipe. I found a few different ones online but added a few bits to make it a tastier sponge. It was so easy to make and the mix blended really well. They don’t colour the same as normal cupcakes, they stay quite pale so do check that a knife comes out clean before completely removing them from the oven. I couldn’t believe how tasty they were, I am actually eating one as I write this and thoroughly enjoying my Saturday evening treat.
Accidental Egg Free Cupcakes
400g Self Raising Flour
200g Caster Sugar
1 and ½ tsp Baking Powder
Pinch of Salt
Zest of 2 Oranges
1 Cup Milk
Juice of 2 Oranges
½ Cup Melted Butter
2 tsp Vanilla Essence
Pre-heat oven to 180⁰c (Gas mark 4).
In a bowl sift in the self-raising flour, caster sugar, baking powder and the salt then add the zest of the oranges. Stir the dry ingredients then make a well in the middle.
Pour the milk, orange juice, melted butter and vanilla essence into the well and stir either using a wooden spoon or a balloon whisk. Mix until all ingredients are combined.
Fill individual cupcake cases 3/4 full, so there is room for the cakes to rise.
Place into the pre-heated oven for 15 minutes or until the knife comes out of the cake clean.
Leave them on a cooling rack to cool down, then decorate to your liking.
(Decorated beautifully by my son)