Egg free, dairy free vanilla cupcakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 350°F. Line a 12-cup muffin tin.

Step 2

Whisk the egg replacer + water really well and let it sit for a few minutes to thicken.

Step 3

Whisk together flour, sugar, baking powder, baking soda, and salt.

Step 4

In another bowl, whisk together oil, oat milk, prepared egg replacer, vanilla, and vinegar.

Step 5

Add the dry ingredients to the wet and mix just until smooth. Unlike your GF cake, you don't have to be quite as precious about mixing. A normal, reasonably thorough mix is fine.

Step 6

Divide between the cupcake liners, filling each about ⅔ full.

Step 7

Bake 18–22 minutes, until the tops spring back lightly and a toothpick comes out clean.

Step 8

Cool completely before frosting.

Step 9

Heat oven to 350°F. Line a 12-cup muffin tin.

Step 10

Whisk the egg replacer + water really well and let it sit for a few minutes to thicken.

Step 11

Whisk together flour, sugar, baking powder, baking soda, and salt.

Step 12

In another bowl, whisk together oil, oat milk, prepared egg replacer, vanilla, and vinegar.

Step 13

Add the dry ingredients to the wet and mix just until smooth. Unlike your GF cake, you don't have to be quite as precious about mixing. A normal, reasonably thorough mix is fine.

Step 14

Divide between the cupcake liners, filling each about ⅔ full.

Step 15

Bake 18–22 minutes, until the tops spring back lightly and a toothpick comes out clean.

Step 16

Cool completely before frosting.