Egg-free Cupcakes: Bittersweet Birthdays

Recently my daughter (Daughter #1) celebrated her fourth birthday. In the past few months, it's as if she has really blossomed out of her little shell. Although I feel as if I still have a little shadow that follows me around everywhere, even at home, it's become less intense. In the early years, she used to burst into tears if a stranger even looked at her, then later on it would be a certain glare that clearly communicated "don't come any closer!", even to friends and relatives. Any social occasion was always very stressful for me, as it entailed her sitting on my lap the entire time, or crying if I didn't carry her around with me everywhere I went. Adult conversations were almost impossible, and play dates were frustrating. I started to think there was something wrong with my parenting skills, that I wasn't challenging her to socialise and that I was being overprotective. Then Daughter #2 came along, and suddenly all the guilt evaporated: like almost complete opposites, Daughter #2 is friendly, outgoing, adventurous and independent. Same parenting, different personality. Even Daughter #1 notices the difference. The other day, she asked me why her sister 'talks to everyone' and I explained that she's being friendly and enjoys meeting new people.

The last four years have been testing and trying, but as we celebrate Daughter #1's birthday and proudly reflect on how she's grown and matured, it is also with a bit of sadness as I realize my Baby is growing up!

All the Birthday Girl requested were cupcakes with pink frosting and sprinkles to celebrate her day, so I thought I'd give these a try. Of course, to accommodate my toddler's egg-allergy, I needed something egg-free, but I wanted to avoid the usual banana muffin-type cupcake. I was impressed with the texture- not too heavy and moist -and my idea of using evaporated milk added a richness and depth of flavour that I like. I must admit that I don't think they would be as tasty without the buttercream frosting, but then again, a cupcake is not quite a cupcake without frosting!

Egg-free Birthday Cupcake Recipe

Adapted from Chef Chloe's Vegan cupcakes

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup evaporated milk (or coconut milk, non-dairy milk, or water)
1/2 cup canola oil
2 teaspoons pure vanilla extract
2 tablespoons white vinegar

Directions

Preheat oven to 350 degrees F (180 degrees Celsius)
Combine flour, sugar, baking soda, and salt in a mixing bowl.
In another bowl, combine the milk, oil, vanilla and vinegar.
Combine the wet mixture with the dry ingredients until completely mixed.
Pour batter into a lined cupcake baking pan.
Bake for 15-20 minutes, or until an inserted toothpick comes out clean.

Buttercream frosting

1/2 cup softened butter or margarine
3-4 Cups icing sugar
3-4 tablespoons milk
1 teaspoon pure vanilla extract
Few drops food colouring

Combine all ingredients.
Beat until creamy (about 1-2 minutes).
Add more milk if necessary to reach spreading consistency.
Spread on cooled cupcakes.

This gives you an idea of the texture- a bit denser than with egg, but equally delicious.

Happy Birthday my Sweetie Pie!

Easy Peasy Wholesome Bran Muffins

Besides the usual childhood kitchen experiments with oat crunchies and fudge (which invariably always turned into toffee), these delicious muffins were one of the first recipes I attempted as a child. My mom, who has a knack for finding good recipes, spotted it on the outside of a flour packet and gave it a try. It soon became a family staple in our home, since it's so simple and economical to make.

If you’ve stocked up your pantry with the basic essentials you should have all the ingredients on hand.

These muffins are a convenient and healthy snack to have in the house for the whole family. It’s ideal for my daughter who has an egg allergy, and it gives her a good dose of dietary fibre. For a fussy toddler like mine who needs extra calories, you can serve the muffins with margarine, jam or grated cheese.



Easy Peasy Wholesome Bran Muffins
(Egg-free; Suitable for vegans)

Makes 12

1 cup boiling water
1 cup raisins
1 cup brown sugar
1 tablespoon soft margarine (for vegans) or butter
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch of salt

Directions:

Preheat oven to 180 degrees Celsius (355 degrees Fahrenheit).
Pour boiling water over the raisins and allow to cool slightly.
Mix the sugar and butter together (no need to cream).
Add the whole wheat flour and the sifted dry ingredients.
Make a well in the centre and add the raisin mixture.
Stir till well blended.
Spoon into greased muffin tins.
Bake for 20 minutes or when a toothpick comes out clean.

Variations and tips:

• I prefer my muffins with more moisture so I tend to add a little more than a cup of water. Your batter should be moist but not runny. 
• You can add 1 teaspoon of cinnamon for extra flavor. 
• For a softer moist texture add 1 large ripe mashed banana. 
• Sprinkle sunflower seeds on muffins prior to baking for a nutty taste and a boost of vitamin E. 
• Adding grated carrots is a great way to sneak some veggies into the family's diet. 
• Add some roughly chopped apple (skin on). 
• Chopped dates will add a sticky sweetness to the muffins and are a healthy variation. 
• These muffins keep well in an airtight container in the freezer.