These cupcakes are so allergen free that they should be safe for almost anyone, and they're DELICIOUS! Their sugary goodness reminds me of meringue, yum! I made these for the engagement party to make sure that everyone could enjoy the cupcakes part of our "Cupcakes and Cocktails" theme!
I made these in two flavours, vanilla and orange and rosewater!
The recipe for these is based on this Vanilla Cupcakes recipe from Taste.com.au, however that recipe just did NOT work for me! It rose so much that there was NO cupcake left in the cupcake liner! My version doesn't rise as much, but is still light, fluffy and yummy.
Vegan, Low-Allergen Cupcakes
1/2 cup gluten-free plain flour
1 cup gluten-free self-raising flour
1/4 teaspoon bicarbonate soda
1/8 teaspoon salt (a.k.a a pinch of salt ;))
3/4 cup gluten-free soy milk
1/4 cup extra virgin olive oil
1/2 tablespoon white vinegar
2 teaspoons vanilla extract OR 2 teaspoons orange extract & 2 teaspoons rosewater
I actually used this yummy, scrummy condensed milk buttercream icing and it went really really well with both flavours of these cupcakes, but if you need a non-dairy alternative, the icing contained in the original recipe works very well.
Happy Vegan and Allergen-Free Cupcake Eating! :D
