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 recipe. It is perfect for the frugal baker, vegans and those with egg allergies.
- 140 g plain flour
- 100 g caster sugar
- 120 ml soya or dairy milk
- 40 ml vegetable oil
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla essence
- pinch salt
Put all the ingredients into a bowl and beat until smooth.
Fill cupcakes cases about two thirds full and bake at 180°C/350°F/GM4 for 15 minutes, until risen and golden.
Leave to cool before decorating as desired.
- These cakes are not very sweet, so if you are not going to pile a mound of frosting onto them, you can make them sweeter. Do this by using 120 g each of flour and sugar.
- This recipe is 5 Weight Watchers Smart Points