Eggless & Dairy Free Cupcakes Cakes

Yesterday the kids & I baked. We made 12 eggless cakes, which meant licking the bowl at the end was allowed. I was a little worried that they wouldn’t taste as good but they infact tasted better. See recipe below: INGREDIENTS 👩🏽‍🍳100g (3 1/2oz) self-raising flour 👩🏽‍🍳50g (2oz) caster sugar 👩🏽‍🍳½ tsp baking powder 👩🏽‍🍳100ml (3 1/2fl oz) soya milk 👩🏽‍🍳2 tbsp sunflower oil 👩🏽‍🍳1/2 tsp lemon juice 👩🏽‍🍳1 1/2 tsp vanilla extract 👩🏽‍🍳70g cocoa powder  For the icing 🙈200g icing sugar 👩🏽‍🍳4 tbsp soya milk 👩🏽‍🍳2 tsp vanilla extract 👩🏽‍🍳sprinkles, for decoration  METHOD 👩🏽‍🍳Preheat the oven to gas 4, 180°C, fan 160°C. 👩🏽‍🍳Place cupcake cases into the hollows of a 12-cup bun tin. Measure out the flour, sugar and baking powder into a bowl. 👩🏽‍🍳In a separate bowl, measure out the soya milk and the oil, then stir in the lemon juice and vanilla extract. Tip the soya milk mix into the dry ingredients and whisk quickly until everything is combined. Quickly distribute the mixture evenly across the cake cases. Bake for 25 minutes until slightly browned. (An inserted skewer should come out clean.) Cool on a wire rack. 👩🏽‍🍳To make the icing, stir the icing sugar, soya milk, vanilla extract  together until you have a thick, smooth liquid. Drop a heaped teaspoonful on the top of each cake, allow to spread out fully. Decorate while still wet with sprinkles or sweets as desired. Allow to set. . . . . #eggless #egglessbaking #cookingwithkids #baking #foodstagram #egglesscupcakes #activitywiththekids #thecuriousmummy

Yesterday the kids & I baked. We made 12 eggless cakes, which meant licking the bowl at the end was allowed. I was a little worried that they wouldn’t taste as good but they infact tasted better.

INGREDIENTS

‍100g (3 1/2oz) self-raising flour

50g (2oz) caster sugar

½ tsp baking powder

100ml (3 1/2fl oz) soya milk

2 tbsp sunflower oil

1/2 tsp lemon juice

1 1/2 tsp vanilla extract

70g cocoa powder

For the icing 

200g icing sugar

4 tbsp soya milk

2 tsp vanilla extract

Sprinkles, for decoration

METHOD

Preheat the oven to gas 4, 180°C, fan 160°C.

Place cupcake cases into the hollows of a 12-cup bun tin. Measure out the flour, sugar and baking powder into a bowl.

In a separate bowl, measure out the soya milk and the oil, then stir in the lemon juice and vanilla extract. Tip the soya milk mix into the dry ingredients and whisk quickly until everything is combined. Quickly distribute the mixture evenly across the cake cases. Bake for 25 minutes until slightly browned. (An inserted skewer should come out clean.) Cool on a wire rack.

To make the icing, stir the icing sugar, soya milk, vanilla extract together until you have a thick, smooth liquid. Drop a heaped teaspoonful on the top of each cake, allow to spread out fully. Decorate while still wet with sprinkles or sweets as desired. Allow to set.

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