Yesterday I wrote how the best part of making cake is sharing cake and that is so true. Sadly so far I haven't been able to share the cakes I have made with little Miss as she has an egg allergy, she has had ganache on a biscuit but lets be honest that aint no cake. I could have been putting egg replacer into the recipes, however with experience I have noticed no all cakes work with the egg replacer or it changes them quite a lot. Today I was excited to make her egg free cupcakes, even though my darling husband questioned if cupcakes even belong in 31 Day of Cake, I say if it has cake in the name its fair game.
I made these cupcakes in a silicon mould so that I didn't have to use patty pans and would make freezing them a bit better. When they come out of the oven they were moist and spongy extremely moreish. As the cooled they become a bit firmer and more typical cake although there is still a hint of them being bit different. I would like to play around with flavour but it may need to wait until after the 31 days.
Dairy and Egg Free Cup Cakes
1 ½ cups SR
flour
1/3 cup
dairy free custard powder
½ teaspoon
salt
1 cup caster
sugar
1 cup water
1/3 cup
canola oil
1 tablespoon
lemon juice
1 ½ teaspoon
vanilla essence
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Preheat oven 180c.
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Sift dry ingredients.
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Mix wet ingredients in bowl.
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Combine dry ingredients, beat until smooth.
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Pour into patty pan cases and back for 25min.
To ice the cupcakes I just mixed pure icing sugar and boiling water super easy.
The mixture did make more cakes however the kids stopped all of them getting on the plate for the photo.
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