My niece turned one back in February (still working on writing the post about her birthday party and my world-wind trip to Dallas) and my best friend (her mom) used this recipe for her cupcakes. I wasn’t the only person at the party that is gluten-free and a couple of the other party animals are also egg- and dairy-free so this recipe is perfect.
The recipe originated out of the Great Depression and world wars when people didn’t have eggs and milk to be able to cook with. It uses vinegar and water reaction (could be a pretty cool cook experiment to do with small children) to make it fluffy. We made the gluten-free version into cupcakes which turned out fabulous! I’ve since made this recipe three times because it is so easy and allergy-free. Enjoy!