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So Easy Egg and Dairy Free Cupcakes
Time: 25 mins
Ingredients
- 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
Directions
- 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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