I thought it would be a nice treat for all his new friends (ok I'm trying to buy him some new friends) if I made them all some cakes to share.
There is one little boy at Preschool who has a dairy, egg and soya allergy, which often proves difficult for his Mum when it comes to baking cakes. After speaking to her she was happy for me to take in some chocolate cakes and she would make some 'free' ones to take in as well. When I was looking through one of my many cookery books earlier I came across a recipe for eggless vanilla cupcakes in 'Best Ever Recipes - CUPCAKES by Phoebe Gibb' (received as a Christmas Present from Brother & Sister In Law) and I noticed that they also didn't include any kind of butter which meant they would be suitable for all of the little ones and the allergy sufferer didn't need to have something different.
I used my mini cupcake maker to bake a batch off & my 10 year old sampled one. They passed the test so I went on to bake the rest.
The recipe made around 36 mini cupcakes so there are plenty to go around and a few left over for my hungry lot, and I was pleasantly surprised how good they tasted.
225g Self Raising Flour
2 tsp baking powder
180g caster sugar
6 tbsp Rapeseed Oil (the recipe calls for Vegetable Oil but I had some Rapeseed so decided to use that)
1 1/2 tsp vanilla essence
I added a couple of handfuls of sultanas to the dry ingredients to make them a bit more interesting.
1. Pre-heat the oven to 180 degrees C / 350 F / Gas 4, then line mini muffin pans with cases
2. Sift the flour and baking powder into a large bowl. Stir in the caster sugar. Make a well and add the oil, water and vanilla essence and mix well.
3. Spoon the mixture into the prepared paper cases.
4. Bake in the oven for 10 minutes, until firm to the touch.
5. Transfer to a wire rack to cool. Dust with icing sugar.