I have devised a store cupboard basic budget cupcake recipe for you. In case you are not a regular reader, you may not know that I try and eat a vegan diet about half the time. Mainly because I feel healthier for it, and because a considerable factor in global warming is the rearing of animals for food. I also think it is important to aim for free range and where possible organic animal products; especially with eggs. If you are in any doubt please look at the virtual battery cage. So in case you have run out of eggs this evening, or your local shop does not have free range, please do not buy battery, there really is no excuse. My mantra is, if they are not free range then leave them out. Here is a basic all in one egg free cupcake recipe. It is not perfect, and I am working on a buttery one, but in my opinion this is a better alternative than buying battery eggs.
This is a very simple, Egg Free, budget cupcake. It is perfect for the frugal baker, as well as anyone with an egg allergy.
- 140 g plain flour
- 100 g caster sugar
- 120 ml milk
- 40 ml vegetable oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla essence
- pinch salt
Put all the ingredients into a bowl and beat until smooth.
Fill cupcakes about 2/3 full and bake at GM4 / 180C / 350F for 15 mins until risen and golden.
Leave to cook and decorate as desired. I stirred some mincemeat into some brandy butter.
- These cakes are not that sweet, if you are not going to pile a huge mound of frosting onto them I would use 120g each of flour and sugar when making them.
- This recipe is 5 Weight Watchers Smart Points