In the Allergic Living kitchen, we knew that Lori Sandler of the divine Divvies Bakery had just released a cookbook (no milk, eggs, nuts or peanuts.) So we got a copy of The Divvies Bakery Cookbook, whipped up her vanilla cupcakes and tested them on some picky palates.
The response? Imagine a group of kids yelling “I love cupcakes” at full volume, and you’ve got the picture. And now, you’ve got the recipe.
Divvies Vanilla Cupcakes
Makes 18 cupcakes
- 2 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons Energ G egg replacer
- 2 tablespoons unflavored seltzer
- 1/2 cup dairy-free margarine, softened
- 1 1/4 cups sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup plus 2 tablespoons soy milk
- Preheat the oven to 350 degrees. Line a 12-well cupcake pan with paper liners.
- Whisk together the cake flour, baking powder, and salt. Set aside.
- Emulsify the egg replacer and seltzer in a small bowl using a small whisk until frothy. Set aside.
- In the bowl of an electric mixer, with the mixer on high speed, beat the softened margarine, sugar, vanilla, and egg replacer until fluffy. At least twice during the mixing, scrape down sides and bottom of bowl thoroughly in order to fully incorporate all ingredients.
- Add the flour mixture and soy milk to the sugar mixture, alternately, ¼ cup at a time. Mix on medium speed, scraping the sides and bottom of bowl, until just incorporated. Do not overmix. The batter will be stiff.
- Distribute the batter evenly among the paper liners.
- Bake the cupcakes for 18 to 20 minutes. The cupcakes are fully baked when a toothpick comes out clean.
- Cool the cupcakes for 10 minutes in the pan, then transfer to wire cooling racks. Cool completely before frosting.
Next: Vanilla Frosting
Republished with permission of The Divvies Bakery Cookbook. © 2010 St. Martin’s Press. For more on the book and where to buy, see www.divvies.com