These cupcakes come in handy for kids with allergies, if there is some kind of school celebration, or you have a visiting child with an allergy. Make sure that you don't "cross-contaminate" your recipe with other ingredients, all utensils need to be thoroughly cleaned away from allergy specific ingredients, and make sure that the individual ingredients you choose are free from allergy items i.e. check the ingredients panel they cannot contain traces of.

Method:

1. Pre-heat oven to 180°C.
2. Line a one-dozen-cupcake pan with liners.
3. In a large bowl, mix all of the dry ingredients together.
4. Then add the vegetable oil, vinegar, vanilla and water, mixing until the batter is one even colour and has become smooth.
5. Pour or ladle batter evenly into cupcake cups and bake for 20 minutes.
6. Cool on wire rack.
7. As an alternative to frosting, dust the tops of these cupcakes with gluten-free powdered sugar. If you really need a frosting, use Nutelex instead of butter to keep it dairy free

Makes 12 large (or 24 mini) cupcakes.