Vanilla cupcakes

Vanilla cupcakes are a childhood staple and a centerpiece at children’s parties. They also figure in many children’s first experiences of cooking at home or at school, which makes it a shame for those who can’t join in because of food hypersensitivities.  Here is a version—made easy for little hands—that makes it possible for everyone to take part.

dairy, egg, & nut free

preparation time: 15 minutes
cooking time: 20 minutes
makes: 12

1½ cups all-purpose flour
1 Tbsp baking powder
pinch of salt
2/3 cup soft, light brown sugar
1 Tsp vanilla extract
2 Tbsp corn or other flavorless nut-free vegetable oil
1 Tbsp white wine vinegar
1 cup water

1. Preheat the over to 350 degrees F.  Line 12 sections of a tartlet pan or small muffin pan with paper cupcake liners.
2. Sift the flour, baking powder, and salt into a bowl.  Stir in the sugar.
3. Add the remaining ingredients and beat until you have a smooth, liquid batter.
4. Pour or ladle the batter into cupcake liners, filling up to ? inch from the top of the liner.  Bake in the oven for about 20 minutes or until risen and firm to touch.
5. Transfer to a wire rack to cool.

 

Tip: If you are making these with children, place the batter in a pitcher for easier pouring in step 4.

Serving Suggestion: For a children’s party, decorate the cakes with glacé icing and a cherry on top.  To make the glacé icing, sift a generous 1 cup of confectioners’ sugar into a bowl.  Add 2-2½ tbsp of water and a few drops of food coloring, if desired, and mix to a thick, spreadable cream.