Egg-free and Dairy-free Cupcakes

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I’ve been spending a lot of time in the kitchen lately. Eggs and milk have been hard to find at the stores lately. My goal has been to make as much stuff as possible without eggs. This week’s goal was to bake delicious egg-free and dairy-free cupcakes.

As you probably know, my son is allergic to them. His allergy is so severe he cannot have them in any form – fresh, baked into anything, cooked in anything. Even the smallest amount will cause a reaction.

For a while he never seemed bothered by not eating desserts with the rest of us. But a few years ago, he started asking me for things like cookies, cake and other foods. He has never been able to join in birthday celebration fun at parties. I’ve always sent in “special” treats to school for him.

Let’s be real, cooking/baking multiple versions of things is annoying. I don’t want to make multiple versions of our meals. And Riley doesn’t want to be “different” – at home or elsewhere.

So, I am using my quarantine time to bake and test recipes.

I have known about “depression cake” for a while. My mom has always told me to try it. Yesterday we did. I made cupcakes. Instead of using 1 tsp of baking soda, I used 3 tsp of baking powder. I basically make this swap anytime I am baking without eggs. Baking Powder will make your baked goods light and fluffy (a must if you aren’t using eggs).

Although I was pretty nervous about them, the cupcakes turned out perfectly!

For the icing, I made my standard buttercream. Buttercream is so simple. All you need is butter, powdered sugar, vanilla and milk. Whip those together, and Voila! Buttercream.

Riley has decided that I used too much icing (I say that’s impossible). But he LOVES the cupcakes. These are officially Riley-Approved.

Let me know if you make them! Tag me on Instagram or Facebook.

Egg-Free, Dairy-Free Chocolate Cupcakes

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Cook Time 20 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Ingredients

  

• 1 1/2 cup All-Purpose Flour
• 3 TBS Unsweetened Cocoa
• 1 cup Sugar
• 3 tsp Baking Powder
• 1/2 tsp salt
• 1 tsp White Vinegar
• 1 tsp Vanilla Extract
• 5 TBS Vegetable Oil (or Canola)
• 1 cup water

Instructions

 

• Preheat oven to 350 degrees F. Put cupcake liners in a standard muffin tin. (I lightly sprayed mine with nonstick cooking spray.)
• In a large bowl, mix all the dry ingregients (flour, cocoa, sugar, baking powder, salt). Mix well.
• Add the wet ingredients to the dry (vinegar, vanilla, oil and water). Mix until smooth.
• Fill each cupcake liner 3/4 full with batter. Place on the middle rack of your oven. Bake for 15-20 mintues, or until a toothpick comes out clean.
• Allow them to cool in the tray for about 2 minutes. Then remove the cupcakes from the muffin pan and allow them to cool on a cooling rack. Do NOT put icing on until the cupcakes are totally cool.

Keyword Allergy Friendly, Cupcakes, Easy

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Want egg-free brownies? Check this post out: Egg-free Brownies.