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.

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Accidental Egg Free Cupcakes

Dry Ingredients

400g Self Raising Flour

200g Caster Sugar

1 and ½ tsp Baking Powder

Pinch of Salt

Zest of 2 Oranges

Wet Ingredients

1 Cup Milk

Juice of 2 Oranges

½ Cup Melted Butter

2 tsp Vanilla Essence

Method

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.

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(Decorated beautifully by my son)

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