Name: Allergen-Free Cupcakes recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 3/4 cup plain flour; 3/4 cup self-raising flour; 1 cup sugar; 1 cup boiling water; 0.6 cup cocoa powder; 1 pinch instant coffee granules; 1 tsp bicarbonate of soda; 2 tbs apple cider; 2.00 tsp vanilla essence; 1/2 cup vegetable oil; 1/2 cup dairy-free margarine; 2 cup pure icing sugar

by miettachanceux Last updated on 07/10/2019

This recipe is super easy to make and comes out moist and fluffy - most people don't even realise they're egg and dairy free! - miettachanceux

Ingredients

3/4 cup plain flour
3/4 cup self-raising flour
1 cup sugar
1 cup boiling water
0.6 cup cocoa powder
1 pinch instant coffee granules
1 tsp bicarbonate of soda
2 tbs apple cider
1 tsp vanilla essence
1/2 cup vegetable oil

For the buttercream icing:

1/2 cup dairy-free margarine
2 cup pure icing sugar
1 tsp vanilla essence

Method

Step 1

Preheat over to 180C and line a 12-hole muffin/cupcake pan. Sift together the flours, sugar and bicarbonate soda
Step 2

In another bowl, whisk together water, cocoa, coffee and vanilla.
Step 3

Make a well in the bowl of the dry ingredients. Pour in the coffee/cocoa mixture, oil and vinegar. Mix together till you have a smooth batter.
Step 4

Divide batter evenly in the 12- lined cupcake tray. Bake for 18-20 minutes or till a toothpick inserted into a cupcake comes out clean.
Step 5

To make the icing: beat margarine with electric beaters till fluffy & slightly paler in colour. Gradually beat in icing sugar a half-cup at a time. Beat in vanilla extract with final addition. If needed, beat in more icing sugar.

Equipment

12-hole muffin pan

Recipe Notes

from Australia’s Best Recipes team

If you don't have apple cider you can use white wine vinegar instead. The buttercream icing is optional. Alternatively they are nice simply dusted with icing sugar and served with berries whilst warm. The recipe is suitable for vegans and they even freeze well. You can use the same recipe to make a regular-size cake by pouring the batter into a lined tin and baking at 190C for 1 hour and 20 minutes. The cake is great for families with allergic children or taking in school lunches.