Rayle Kahan, Age 13
This is an all-time favorite for my siblings and me. I use this recipe for cakes that I decorate with fondant, but I discovered that it makes great cupcakes, too. We live in London, but we know that you will love these on the other side of the pond as well! Bake these for Purim for a colorful treat that’s fun to make and tastes great!
2 cups sugar
2 sticks margarine or butter
1 tsp. vanilla extract
1 cup soy or almond milk
2 1/2 cups flour
2 tsp. baking powder
½ tsp. salt
Preheat the oven to 350 degrees F.
Beat the margarine and sugar until creamy on medium speed. Add the eggs and vanilla and mix some more.
In a small, separate bowl, stir together the flour, baking, powder, and salt.
Add some of the flour mixture to your mixer, slowly add the milk, and then add the rest of the flour mixture.
Divide your batter into three bowls. Add a drop of food coloring to each bowl and mix well until the color is smooth and even. We used pink, blue, and green this time because that’s what my siblings wanted.
Line your muffin tin with cupcake holders. Carefully pour in the batter, using a few spoonful’s of each color per cupcake, filling the tins 2/3 of the way. You should get 15 to 18 cupcakes, depending on the size of your tins. Bake for 18 to 20 minutes, until a toothpick inserted in the middle comes out clean. You can frost these and add sprinkles once they have cooled completely if you want to get creative, but we prefer them as is. Hope you enjoy them as much as we do!