• These are egg-free cupcakes, but no one will be able to tell the difference!

Ingredients

  • 1 tablespoon white vinegar
  • 1 1/2 cups skim milk
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1 1/4 teaspoons vanilla extract
0 (Rated by 0 moms)
READY IN 15 Min
COOK TIME 15 Min SERVINGS 18
MEAL/COURSE Dessert
TYPE OF DISH Cakes and Cookies
SEASON/OCCASION Easter
COOKING METHOD Oven
DIETARY NOTES Nut-free, Blogger

Preparation

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 12 cup and 6 cup muffin pan or line with baking liners.
  3. Add the vinegar to the milk. Let stand until curdled, about 5 minutes.
  4. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  5. In a separate bowl, whisk together the milk mixture, oil and vanilla.
  6. Pour the wet ingredients into the dry ingredients and stir just until blended.
  7. Spoon the batter into the prepared cups, dividing evenly.
  8. Bake until the tops spring back when lightly pressed, 15 to 20 minutes.
  9. Cool in the pan set over a wire rack.
  10. When cool, frost with your favorite frosting.
  11. Add edible Easter grass (found at Target)
  12. Stick a Peep on top! (You can use extra frosting to "glue" them on.)
  13. Add a few jelly beans, and wow your friends with your cute creation!

Rating

Post Powered by RESPECT not THUMPS