Dairy free vanilla cupcakes

My daughter is now at the age where she is invited to lots of kids parties. She is also at the age where she can get up on her tippy toes and reach up to any table to grab some food. Unfortunately because of her dairy and soy allergies, alot of the party food lurking on the tables is a no-no for her. So after alot of investigating and tweaking of recipes I think I am onto a winner, and I make a batch of these bad boys to take and have at arms reach for her. This way she doesn't feel like she is missing out.
Please don't think that they are a healthier options, because like most cupcakes, they are loaded with sugar, so don't blame me if your kids are bouncing off the walls after a couple.

These particular cup cakes were for a garden party to celebrate my neice' 1st birthday, so they are quite girly and were decorated with icing and fondant which were also dairy free.

The recipe will give you 24 cupcakes to enjoy.

3 1/4 cups of self-raising flour

2 cups of caster sugar

1 tsp of baking powder

1/2 tsp of bicarb soda

1/4 tsp of salt

1 1/2 cups of oat milk

1/2 cup of vegetable oil

1 tbls of white vinegar

2 tsp of vanilla extract 

Preheat oven to at 160°C. Line two 12-hole cup cake trays.  

Sift flour, sugar, salt,  baking powder and  bicarb soda  into a large bowl. Don't be tempted to cheat and not sift, as sifting really is an integral part of the recipe. It unclumps your flour and also adds air to the mixture.

Make a well in centre of your dry ingredients.

Place oat milk into another smaller mixing bowl and add the oil and vinegar. Lightly whisk until just combined. 

Pour this mixture into well. Combine all the ingredients with a wooden spoon and then using an electric mixer, beat for a few minutes. Add the vanilla and then beat  for an additional minute or until the batter starts to look pale and creamy.

Spoon the mixture into each case filling them about 3/4 of the way up. 

Bake for 25 to 30 minutes or until cupcakes are cooked all the way through. Use the skewer test.

Transfer to a wire rack to cool.

Decorate them whichever way you like, or don't they are tasty anyway.

Fondant recipe

3 tbls of warm water
5 tsp of unflavoured gelatin
1/2 cup of liquid glucose
6 cups of icing sugar

In a bowl, mix warm water with the gelatin until dissolved.
Add glucose and mix until dissolved, then set aside for a couple of minutes till the mixture has cooled.
Sift the icing sugar into a large bowl. Make sure you do this a couple of times in order to get rid of any lumps.
Make a well in the centre of the icing sugar and pour in glucose. Mix with a wooden spoon until it starts to combine.
Dust your hands and a clean and smooth work surface with some icing sugar and turn over the fondant mixture.
Knead the mixture the way you would bread dough.
Divide the fondant if you intend to colour it.
Put a couple of drops of food colourant onto the fondant and knead until it distributes evenly. Once you are happy with the result, wrap it in cling wrap so that it doesn't form a crust.
I pop it in the fridge for at least 30 minutes so that it is easier to work with, but after that get creative.