Egg-free cupcakes of flour, oil, water, vinegar, and vanilla. Oven at 350°F, about 18 minutes. Yields 12.
Ingredients
- 1½ cups (210 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) baking soda
- ¼ teaspoon (2 g) salt
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) vegetable oil; avocado oil preferred
- ¾ cup (180 ml) water
- 1 teaspoon (5 ml) apple cider vinegar or lemon juice
- 1 tablespoon (15 ml) vanilla extract
Equipment
- Sifter or fine-mesh strainer
- Bowl
- Lined cupcake pan
- Toothpick or cake tester
Method
- Heat the oven to 350°F.
- Sift the flour, baking powder, baking soda, and salt into a bowl.
- Add the sugar and mix.
- Add the oil, water, vinegar or lemon juice, and vanilla. Mix until no dry flour is visible. Do not overmix.
- Transfer the batter to a lined cupcake pan.
- Bake about 18 minutes, until the top bounces back or a tester is no longer runny.
- Rest about 10 minutes. Add the frosting or finish you prefer.
Notes
- The vinegar (or lemon juice) is the egg substitute. Do not skip it.
- Avocado oil is the usual oil in this kitchen.
- Powdered sugar is enough. Frosting is optional.