Ahh the unending joys of motherhood, I’ve been put on a fabulous new diet. Dairy and Soy free. The doctor hopes it’ll help Mister C stop spitting up so much. I’m hoping it’ll help drop those post pregnancy pounds that refuse to budge. This new diet has a multitude of challenges that come with it, first there’s the obvious “no butter”….that’s like saying no air to a baker like me. Secondly did you know that soy is in everything, vegetable oil, mayonnaise, chocolate….everything. I’ve become that person that obsessively reads labels and the one that comes to a party and says “I’ve already eaten”…because it’s so much safer.
This week was our last official mother’s group and we had a pot-luck afternoon tea. I decided to take this cupcakes along…and even though they are dairy free and soy free…I promise they’re not taste free.
- 1 1/2 cups vanilla almond milk
- 1 Tbsp lemon juice
- 2 1/4 cup flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup white granulated sugar (I prefer unrefined cane sugar)
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 1 egg
- Preheat the oven to 350 F. Line muffin pans with 16 cupcake liners and set aside.
- In a small bowl or cup, combine the almond milk and lemon juice, whisking until combined. (Mixture will curdle.) Set aside.
- In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, salt, and sugar. Set aside.
- In another bowl, whisk together the almond milk mixture with the canola oil, vanilla extract and egg. Add the wet ingredients to the dry, mixing until just combined. Portion the batter in to the prepared pans and bake for 15 to 20 minutes, or until a toothpick inserted into the center emerges clean. Allow the cupcakes to cool on a wire cooling rack completely before icing with Dairy-Free Frosting of your choice.