So Easy Egg And Dairy Free Cupcakes

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 (18 ounce) box yellow cake mix (look carefully at allergen list)
• 1 1/3 cups water
• 1/3 cup vegetable oil
• 1 banana (ripe and mashed)
• 1 teaspoon baking powder
• 1 tablespoon vinegar

Recipe

• 1 preheat the oven to 350.
• 2 line 24 muffin cups with cupcake papers.
• 3 using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
• 4 scrape the sides of the bowl and blend on medium speed for another 2 minutes.
• 5 pour the batter into the muffin cups.
• 6 bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
• 7 be careful not to overfill the cups. this recipe truly does make 24 cupcakes.
• 8 cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
• 9 frost with a purchased dairy and egg free frosting or make your own to use.
• 10 i find that they are less crumbly if you refrigerate them overnight before serving.