At last an allergy friendly vanilla cupcake that actually tastes very very nice. I found this great recipe on lucysfriendlyfoods, a Cordon Bleu trained vegetarian allergy mummy. I admire her knowledge and her skill to transfer ‘regular’ specialty recipes into really good tasting allergy friendly foods. I already tried out a couple of recipes, and so far, not a single fail! Since we have to avoid wheat and everything else containing gluten, I use gluten free flour.
Here is a *gluten-free version of lucysfriendlyfoods’ Vanilla cupcake recipe:
To substitute the self raising flour, I use Dove ‘s farm white bread flour blend and add 1 1/2 tsp baking powder to the flour. I try to use as many organic ingredients as possible but i find that especially organic sunflower oil can leave an intense flavor in baked goods, so I usually go for a non organic sunflower oil. I use (low gluten) oat milk but can be substituted by *GF rice drink#.
# please be aware that rice drink is not recommended for children under the age of 5 due its arsenic content