I have always loved baking as a hobby, ever since I was a little girl. I have specially enjoyed baking for my family. Recently my mother developed food allergies to chicken, eggs, and some more. As she always enjoyed pastries I decided to be “creative” in the kitchen and create baked goods she could enjoy! The result were good! I always wanted to share these recipes. If you can consume eggs all my recipes can be changed for that.
Today’s food post is one of my mother’s favorites “Vanilla Cupcakes”
The recipe is very simple you need:
1/2 package of butter
3/4 cups of sugar
1 tsp vanilla extract
3 egg replacements or eggs*
1 cup of milk (if you use eggs it may be less)
2 cups of AP Flour
2 tsp baking powder
*For the egg replacement you use:
1 tsp of baking powder
1 T of olive oil
1 T of water
Side note: You can replace up to 3 eggs no more.
Turn on your oven at 350° Fahrenheit, 170° Celsius. Sift the dry ingredients then set them aside. On a mixer soften the butter until is almost liquid (see image below). Then add the sugar. Mix some more. Add the vanilla extract. Slowly add the egg replacement you prepared ahead. If you use eggs add one by one. Mix it until unified (see image below) Set your speed to low and slowly mix between adding the dried ingredients and the milk. Once everything has been added and mixed (see image below) place it on any type of mold you would like. Bake for 15 minutes or more.
If you are vegan you can replace the milk with any vegan alternative, a good option I have tried has been coconut milk. Also you can replace the sugar with any alternative you want.