Allergy Mums / Support for families with allergies

publication date: Jun 21, 2016

Mrs O’s Fuss Free Mixes  

Mrs O's Fuss Free Mix

 

We were lucky enough to receive a catering pack of vanilla sponge mix from the lovely people at Mrs O’s Fuss Free Mixes.  My daughter, Molly, is egg and dairy allergic so we bake a lot at home. Most often we bake from scratch, but the option of having a mix that is designed to be egg free was too good a chance to miss so we were happy to trial the mixes at home.

Using the mix if pretty easy.  Just add in a teaspoon of apple cider vinegar, milk and melted margarine and give it a good mix. It’s quick to do and we found the mix very versatile. Not all mixes take to additional ingredients well; but we found Mrs O’s did, and were able to play around with flavours rather than just stick to vanilla sponge.

Cinnamon and caramel worked really well, as did adding in cocoa and chocolate chips. The texture is lovely and moist, not too sweet, so it can take additional sweet items such as chocolate chips without becoming sickly and overdone.  The cupcakes brown nicely and are a rich, enticing colour. The mixes win on the convenience stakes as well. Somehow, it’s just easier to weigh out the dry ingredients and quickly add in the wet, stir and bake.  

Cinnamon Caramel Cupcakes  

Caramel Cinnamon Vegan Cupcake

 

To make the cinnamon caramel cupcakes we used:  

456 g Mrs O’s vanilla egg and dairy free sponge mix

1 tsp cider vinegar

200 ml Koko milk

100 ml melted margarine

2 tsp cinnamon

¼ cup caramel sauce  

We simply added in the cinnamon to the mix, added and wet ingredients and gave everything a good stir. Then we filled up the cupcake liners to about 3/4rds full and added a dollop (about ½ tsp) of caramel sauce to the top.

Mrs O's Fuss Free Mix

 

Baked for 15 minutes at 180ºC and when a toothpick came out clean they were done.

We allowed them to cool in the tin for 5 minutes, then put another ½ tsp of caramel sauce on top to melt into the cupcake. Finally they cooled on a wire rack.

The cinnamon and caramel work really well together to make a wonderful cupcake.

Click here is our recipe for dairy free caramel sauce.   

For the chocolate chip cupcakes we simply added ½ cup of dairy free chocolate chips to the mix. The mix is strong enough to hold the chips nicely so they don’t all sink to the bottom. This is great, because I often find that I need to add banana to a standard vegan cupcake recipe to make the batter thick enough to hold additional ingredients.  

Mrs O's Fuss Free Cupcake

All in all it was a very successful test. We will continue to make our way through the catering bag with a happy   The mixes, along with the rest of the range is available on their web site here : http://fussfreecakes.com/ and sell at £6.99 per pack.

 



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