26.1.21

Egg, Dairy, Soya Free Birthday Cakes

It was my boyfriends birthday recently and we had a little celebration with his children. I wanted to have a cake to celebrate properly but due to allergy restrictions couldn't just go to the stop to buy a good ol' Colin the Caterpillar classic.
I found a recipe online and adapted a little to suit what I wanted and this was the result! 
Rustic and stacked!

Egg, Dairy, Soya Free Birthday Cakes

Ingredients

195g plain flour
130g sugar
1tsp baking powder
1/2 tsp salt
1 tsp white wine vinegar
5 tablespoons vegetable oil
2 teaspoons vanilla extract
240ml water
Large marshmallows
Sprinkles

Preheat oven to 180 degrees.
In a bowl, add the flower, sugar, salt and baking powder and mix. Then add the oil, vinegar, vanilla extract and water and mix well. 
Once fully combined add this mixture either to a lined cake tin or to cupcake cases. As the mixture is quite thing I first poured this into a jug to make it easier to pour into the cases. We didn't have a cupcake tray so, as expected, the cases didn't stay upright and we ended up with "rustic" looking cupcakes...I wasn't too disappointed and thought they looked cute. 
Bake for 20 minutes, check that these are baked and then leave to cool.
I wanted to top with marshmallows rather than icing so placed a marshmallow on top of each "cupcake" and then placed under the grill until it started to toast. 
I then used the back of a spoon to spread the melted marshmallow over the top of the cupcake...slightly messy and they seem to cool quite quickly so you need to be quick with not only the spreading but also then placing the sprinkles on top.

I then stacked these on top of one other but as they are quite light I did use a small cocktail stick to keep them all upright. 

I was quite surprised at how nice they tasted and I think I preferred these to a usual cupcake which may have tasted quite heavy.
I'll defintely make these again either as a tray bake, as proper cupcakes or as a rustic cupcake.


SHARE:
Blogger templates by pipdig