Back in the good ole days, before I had to cut soy out of my diet, I could still use some boxed cake mixes. But so far, I haven't found a boxed cake mix that is both dairy and soy free. So I scoured the internet for recipes and didnt find any. By I did find this. Now I don't need my cupcakes to be perfect. I need them not to cause an intentional rebellion. So below is my revised, not so perfect, but still delicious recipe for vanilla cupcakes. Enjoy!
Dry Ingredients:
1 1/4 cups unbleached flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Wet ingredients:
2 eggs
3/4 cup sugar
1 1/2 tsp vanilla
1/2 cup light olive oil
"Milk" ingredient:
1/2 cup vanilla almond milk (or if you have lactose free milk on hand 1/2 cup lactose free milk + 1/2 tsp white vinegar and set aside for 5 min before using)
Preheat oven to 350 F. Put 15 cupcake liners in your cup cake pans. I have to admit that this recipe makes me a little crazy in the fact that it doesnt make a number divisible by 12.
Mix dry ingredients and set aside. Mix wetn ingredients using whisk attachment in kitchen aid. When it is well mixed (approx 1 min) turn mixer down to stir. Add 1/2 of dry ingredients, then 1/2 of the "Milk" then the rest of the dry then the rest of the "Milk." The batter will be thinner than boxed cake mix. Bake for 12-14 min.
Sometimes I don't even bother with frosting, but when I do, I use this recipe. Sometimes I swap out the vanilla for almond extract. Also one batch of the frosting is more than double what you need for the cupcakes.
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