Here's a recipe
for kids allergic to
eggs and milk
like me.
Ingredients
1 cup soy, rice or almond milk
1 tsp. apple cider vinegar
1¼ cups flour
2 Tbsp. cornstarch
¾ tsp. baking powder
½ tsp. baking soda
½ cup non-hydrogenated margarine or ⅓ cup canola oil
¼ tsp. salt (if using oil, add ½ teaspoon more of salt)
¾ cup sugar
2 ¼ tsp. vanilla extract
1. Preheat oven to 350 degrees. Place cupcake liners in a muffin pan.
2. Whisk "milk" and vinegar and set aside a few minutes so it curdles.
3. Using non-hydrogenated margarine - Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl. Mix!
4. In another large bowl, cream the margarine and sugar (medium speed if using a handheld mixer) for only about 2 minutes. Beat in the vanilla extract. Alternate beating in the "milk" mixture and dry ingredients.
5. Using Oil - Beat the "milk" mixture, oil, sugar, and vanilla extract in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix until there are no more big lumps.
6. Fill cupcake liners two-thirds full and bake 20-22 minutes. Place on a cooling rack. Although it may be tempting to frost them right away, you'll want to wait until they are totally cool first or the frosting will melt.
Yummy Frosting
½ cup nonhydrogenated shortening
½ cup nonhydrogenated margarine
3½ cups confectioners sugar
1½ tsp. vanilla extract
¼ cup soy, rice or almond milk
Beat the shortening and margarine so it is fluffy. Add the sugar. Beat for 3 additional minutes. Add the vanilla and "milk." Beat for 5-7 minutes. Make it fluffy!
egg alternatives when baking
flax seeds, silken tofu, Ener-G Egg Replacer, bananas, soy yogurt
©2008 Friendly Earth Friends, LLC
