The Ultimate cupcake recipe - Egg Free, Nut Free, Soy Free

 Quite literally the quickest, easiest, yummiest cupcakes. You can whip these up in no time with all of the ingredients found in your pantry.

 

 Ingredients

1 ½ cups plain flour

1/3 cup cocoa powder

1 tsp baking soda

½ tsp salt

1 cup sugar

½ cup vegetable oil

1 cup cold water or brewed coffee

2 tsp vanilla extract

2 tbsp vinegar

Method

• Pre heat oven to 190°C
• Sift flour, cocoa, baking soda and salt into a bowl, add sugar.
• Whisk together oil, water/coffee and vanilla into a small bowl.
• Pour liquid ingredients into the dry ingredients and whisk together with a hand whisk.
• When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react.  Stir just until the vinegar is evenly distributed throughout the batter.
• Pour into patty cases, fill each case 3/4 full and bake 12-15 minutes or until a skewer comes out clean.
• Set aside to cool before icing.

Icing

Ingredients

1/3 cup Nuttelex

4 cups Icing sugar, sifted

4-5 tbsps allergy free milk

2 tbsps cocoa, sifted

Method

• Place all ingredients, except icing sugar into a medium bowl.
• Beat for two minutes
• Gradually add icing sugar and combine very slowly with electric mixer
• Finally beat quickly until fluffy

Tip:  This icing sugar will make enough for two batches of cupcakes. Remaining icing sugar can be stored in the refrigerator until ready for use 

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