So Easy Egg and Dairy Free Cupcakes

wtorek, 4 lutego 2014

So Easy Egg and Dairy Free Cupcakes

Time: 25 mins


  • 1 (18 ounce) box yellow cake mix (look carefully at allergen list)
  • 1 1/3 cups water
  • 1/3 cup vegetable oil
  • 1 banana (ripe and mashed)
  • 1 teaspoon baking powder
  • 1 tablespoon vinegar


  • 1 Preheat the oven to 350.
  • 2 Line 24 muffin cups with cupcake papers.
  • 3 Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
  • 4 Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
  • 5 Pour the batter into the muffin cups.
  • 6 Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
  • 7 Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
  • 8 Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
  • 9 Frost with a purchased dairy and egg free frosting or make your own to use.
  • 10 I find that they are less crumbly if you refrigerate them overnight before serving.

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