Non-diary No egg Cupcakes?

Question

Hi, I want to make some cupcakes for my son (20 months) who is allergic to Milk (Casein), eggs and nuts. Does anyone have a good idea or recipe i can refer. I plan to use soy milk. He loves fruits.

Answer 1

1 cup Soy milk  1 cup Flour  

1 teaspoon Apple cider vinegar  1/3 cup Cocoa powder  

3/4 cup Sugar  3/4 teaspoon Baking soda  

1/3 cup Canola Oil  1/2 teaspoon Baking soda  

1 teaspoon Vanilla  1/4 teaspoon Salt  

Instructions for Joss' Vegan Cupcakes

just got the book last week so I haven''t had a chance to try this recipe out. Recipe adapted from Vegan Cupcakes Take Over the World by Isa Moskowitz and Terry Romero.

Basic Chocolate Cupcake

makes 12 cupcakes

1 cup soy milk

1 teaspoon apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract, chocolate extract, or more vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder, Dutch-processed or regular

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Preheat your oven to 350 degrees and line a muffin tin with paper liners.

Mix together the soy milk and the apple cider vinegar and set aside for a few minutes until it kind of thickens. Then add the sugar, oil and extracts and whisk until it gets foamy. In another bowl sift the flour, cocoa, baking soda, baking powder and salt. Add the dry ingredients to the wet and mix until all the large lumps are gone. Be careful not to over mix or you might end up with chewy cupcakes.

Pour into the cupcake liners and bake 18 to 20 minutes.

Answer 2

Cupcakes

INGREDIENTS

1 cup soy milk

1 teaspoon apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract, chocolate extract, or more vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder, Dutch-processed or regular

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

INSTRUCTIONS

Preheat oven to 350°F and line a muffin pan with paper or foil liners.

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK). Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Frosting For Above Recipe:

INGREDIENTS

1/2 cup nonhydrogenated shortening

1/2 cup nonhydrogenated margarine, we use Earth Balance

3 1/2 cups powdered sugar, sifted if clumpy

1 1/2 teaspoons vanilla extract

1/4 cup plain soy milk or soy creamer

INSTRUCTIONS

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Coconut lime cupcakes

Ingredients:

1 c sugar

1/3 c oil

1 ripe banana

zest and juice of one lime

2 tsp. vanilla extract

1/2 c coconut milk (I used light coconut milk)

1 1/2 c flour

1 3/4 tsp. baking soda

1/2 tsp. salt

Preheat oven to 350 degrees.

The wet team:

In a small bowl, mush up the banana with a fork (or in a food processor, or with a rock, or with a small child. Doesn't matter). Add the sugar now. It acts as an abrasive and helps break down the banana. Also add the lime zest and juice now. The juice helps prevent the banana from turning brown while you prepare the rest of the ingredients. Add the vanilla extract and coconut milk too.

Dry team:

In a larger bowl, combine the flour, baking powder and salt.

Stir the wet into the dry and fork/whisk to combine. Once everything's incorporated, fill cupcake tins 2/3 full with the batter and bake for 20-25 minutes, or until the tops are golden brown.

Answer 3

1 c. cocoa powder

1 tsp. salt

2 tsp. baking soda

2 1/2 c. flour

2 eggs

1 c. mayonnaise

2 c. sugar

2 tsp. vanilla

1 1/2 c. warm water

Sift together cocoa, salt, baking soda and flour; set aside. In separate bowl mix eggs, mayonnaise, sugar and vanilla. Blend and beat well all ingredients together while adding 1 1/2 cups warm water.

When thoroughly mixed, pour batter into 2 greased 8 inch round pans or fill cupcake pans which have been greased or lined with papers. Bake at 350 degrees (30-40 minutes for 8 inch pans) (15 minutes approximately for cupcakes). Check for doneness with toothpick.

Answer 4

"Vegan Cupcakes Take Over the World" is full of dairy and egg-free cupcake recipes, from the plain and simple to really fancy-schmancy ones.

Answer 5

I love this website. Here are some recipes.

http://www.vegcooking.com/recipeshow.asp...

http://www.vegcooking.com/recipeshow.asp...

http://www.vegcooking.com/recipeshow.asp...

They sound really good!

Btw, the last recipe has strawberries in it.