I’ve made this cupcake recipe dozens, maybe even hundreds of times. It’s completely fool-proof. Or so I thought.
I usually make the cupcakes in little paper cupcake cases, but this time, I thought I’d try out my new fancy-shmancy heart-shaped silicon cake moulds (courtesy of the John Lewis clearance). Well, it turns out that because this cake has no egg in it, the texture is somewhat crumblier and less cohesive than cake that’s all bound together with egg. Which has never been a problem when the cupcakes are in little cupcake papers. However, they fall to bits when you try to release them from the silicon moulds, apparently. Gah.
I should point out that despite being non-silicon-mould-friendly, this recipe is totally delicious, super-easy to make, and completely vegan. As long as you use little cupcake papers, you’ll be fine. I sometimes call this ’emergency cake’ because you can throw it together in no time flat when people are on their way over – you don’t even need any eggs – and greet them with yummy, warm, home-made cupcakes (and a smug expression) when they arrive.
Please don’t let my negativity about the silicon moulds put you off. As a measure of how yummy these are, I wasn’t going to blog the recipe, but a friend ate one and told me I had to share it. And they weren’t ALL a collapsing heap of crumbs. As you can see from the photo, at least one of the cupcakes made it onto the plate in one piece. And they are yummy.
Makes around 18 cupcakes.
- 250g plain flour
- 150g caster sugar
- 1 medium apple, peeled, cored and chopped small
- 55g raisins
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 0.5 tsp allspice
- 75ml sunflower oil
- 150-200ml apple juice/water/soy milk
- 1 tbsp white vinegar
- Preheat the oven to 180C.
- LINE YOUR TIN WITH INDIVIDUAL CUPCAKE PAPERS! Do not omit this step!
- Mix all the ingredients except the vinegar, to give a stiff batter. Add the vinegar and mix well. The mixture should drop easily from the spoon so add a little more juice/water/soy milk as necessary to achieve the right consistency.
- Spoon into the CUPCAKE PAPERS so they are around 2/3 full.
- Bake for 15-20 minutes until risen, golden, and a toothpick inserted into the centre of a cake comes out clean.
- Cool on wire racks before serving.
- When freshly baked these have a delectable crisp crust. However this gradually softens, for reasons I'm not entirely clear on. If you like the crispy crust, eat them quickly!
Louisa at Eat Your Veg and Anneli at Delicieux organise the Four Seasons Food challenge and the theme for January is ‘Virtuous Food‘. Given that these are free from eggs and dairy, and also contain fruit, for heaven’s sake, I’d say they definitely qualify!
I’m also entering these in Jibberjabber’s Love Cake GIVING UP challenge.