By the time you guys are reading this I will be on my surprise birthday vacation in….. HARRY POTTER WORLD!! I can’t even handle the excitement.
Four years ago we visited HP World when it first opened (or close enough to it) on the pretense that we were traveling to Florida anyway to visit The Fiancé’s grandmother. This year we are going without any pretense, other than I turn 30 this summer (enter horrified gasp here). Oh and that I lurve Harry Potter.
When The Fiancé turned 30 I took him on a surprise vacation to Cancun, courtesy of my aunt and uncle who have a timeshare down there. We had been dating maybe a year and a half. And I remember telling him at the time, good luck topping this for my 30th (being all cocky and assured he’d stick around another 4 years, lucky me he did!).
I have to admit, short of whisking me away to the French Riviera this is the best birthday surprise ever. And besides, there’s always the honeymoon to go to the French Riviera.
So while I’m prancing around Diagon Alley slurping down frozen butter beers and deciding which ice cream flavor I want at Florean Fortescue’s you guys can indulge in some allergen free cupcakes. A friend of mine had requested egg-free nut-free cupcakes for her baby’s 1st birthday (omg how is he 1 already?!) and so I went on the hunt for the best recipe. After some tweaking and experimentation I think I’ve found the winner.
These can be made totally vegan using vegan butter and soy milk (as the original recipe states) if that’s your thing. You can also make them chocolate by swapping out 1 /4 cup of flour for 1/4 cup cocoa powder (Hershey’s brand is nut-free/not processed in a plant with nuts) and if you’re lucky enough to find egg-free nut-free sprinkles the you can make these funfetti! It’s amazingly versatile. Oh and you can bake it up in a cake too! Just add an extra 5 – 10 minutes to the bake time. Can life get any better? I submit that it cannot!
- ¾ cup buttermilk
- 1 tsp vanilla
- ½ cup (1 stick) butter, softened
- ¾ cup sugar
- 1¾ cups flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Heat oven to 350F and line cupcake tin with liners. Be sure to use greaseproof liners as these tend to bleed a little more grease than other recipes I've used.
- In a 1 cup measuring cup stir together the buttermilk and vanilla. Set aside.
- In a stand mixer fitted with a paddle attachment, or with a hand mixer, blend the butter and sugar until light and fluffy, approx. 2 - 3 minutes.
- Meanwhile, in a large bowl whisk together the dry ingredients.
- Add ⅔rds of the dry ingredients to the butter-sugar mixture and beat for 30 seconds on low just to combine.
- Add ½ cup of the buttermilk and beat for 30 seconds on low to combine and prevent splashing. Turn mixer to high and beat for 2 minutes until light and fluffy (this will help build the structure of the cake in place of the eggs).
- Scrape down the sides of the bowl and add the remaining flour and buttermilk, mix for 30 seconds on low to combine, then beat on high for another minute.
- Fill cupcake tins ⅔rd full, approx. ¼ cup of batter. Be careful not to over fill or the cupcake will spill over the top and cause your wrappers to peel once cooled.
- Bake for 22-25 minutes until the tops are golden and a toothpick inserted in the middle comes out clean.
- Let cool for 5 minutes in tin and then remove to a wire rack to finish cooling.
- Frosting with your favorite frosting (I used Molly Yeh's chocolate tahini frosting as these were just practice cakes)