Quick side note: Over the last month, I’ve taken a bit of a break from the blog. Along with my husband’s new job, moving to new a place, and getting a puppy (who is the cutest little terror), I also received some criticism of my blog, which caused some discouragement. I received a message from a few members of the food allergy community that felt my voice wasn’t of value because I don’t have children of my own. I have lived, and thrived, with life-threatening food allergies for my entire life (almost 26 years). I have worked on new recipes for myself and my younger brother who has additional food allergies. I have been to countless doctor appointments, and lived through terrifying reactions that sent me to the hospital. I hope the fact that I am not a mother yet (though I do hope to be one day) does not invalidate my voice, since I am living with these life-threatening food allergies myself. I have never tried to pretend that I am a parent, or that I know what parents go through, but I do feel that I have a unique perspective to share, and to potentially help parents and children that are walking through the same food allergy journey that I have lived through. The goal of my blog has been to share help and encouragement with others in the food allergy community (whether they themselves have food allergies, or know or love someone with food allergies). I hope that this blog can continue to help others 🙂
With that being said, I am happy to say that I spent all day this past Friday working on new recipes, practicing my food photography, and thinking of new posts. While I have a few posts coming down the pike, I wanted to share my vanilla cupcake recipe, as this has been requested by a few different people!
While I will always stand by the fact that chocolate is better than vanilla, I have to say these cupcakes are delicious (and definitely easy to make). My husband would disagree with me, though, and say that these vanilla cupcakes are his favorite. You should have seen his face light up when he got home from work on Friday and saw that I was working on these cupcakes. He grabbed two before he even said hello!
These allergy-friendly vanilla cupcakes are super simple to make, and do not require any weird or expensive ingredients (especially if you already have non-dairy milk in the fridge).
Depending on your allergies, if you can eat egg (I technically can, but my brother cannot), I recommend my dairy-free meringue frosting, that does include egg. However, if you cannot have egg (like my brother) you can use my favorite egg-free, dairy-free buttercream frosting (shown in the pictures). Enjoy!
Egg-free, Dairy-free Vanilla Cupcakes
- 1 3/4 cups flour
- 1 cup sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup non-dairy milk (I used unsweetened coconut milk)
- 1/4 cup vegetable oil
- 2 tsp. vanilla extract (or for a hint of lemon, 1 1/2 tsp. vanilla and 1/2 tsp. lemon extract
- 1 egg substitute – 1 tsp. baking powder + 1 1/2 T. water + 1 1/2 T. oil
- Preheat oven to 350 degrees F. Grease cupcake pan.
- In a medium bowl, add together wet ingredients.
- Mix in dry ingredients with wet ingredients.
- Pour batter into cupcake pan (fill each cup 1/2 to 2/3 full)
- Bake 15 to 18 minutes (or until toothpick comes out clean).
- Frost with your favorite frosting (I suggest my meringue frosting or buttercream frosting). Enjoy!