Are you ready for gluten free, corn free, soy free, dairy free, egg free, nut/coconut free, and refined sugar free cupcakes?? I'm so pumped about these. They taste delicious!
Okay friends...I have seriously neglected this blog but that doesn't mean I've stopped working in the kitchen. Our allergies are as restricting as ever, with 30 some odd foods to avoid for my biggest little guy. We also (finally!) received a diagnosis for high functioning autism. I am excited about this because I've been saying it for years and finally found someone who recognizes it too. I'm so excited to start getting him some much needed help and accommodations. He's currently in all day kindergarten and my fall back birthday snack for him to have when others brought in a birthday treat was Lara Bars. They're packaged, healthy, and I didn't have to worry about planning every time someone had a birthday. However, now we are completely off of nuts (and a whole slew of other things), so I knew I'd have to really make something special. Since I already missed one birthday treat this week, I decided I better get to work last night even if it was 10:30 pm when I started. When these turned out delicious, I knew I had to share. He was SO excited to take his cupcake to school this morning! There is one other kid in his class who is also gluten free, so we sent one in for his friend too. I am sure Max is going to be so excited to share with his friend. If you have a whole slew of allergies like us, you'll probably enjoy these cupcakes just as much as we are enjoying them! Give them a try...I don't think you'll be disappointed.
Out of This World Allergy Free Chocolate Cupcakes
1 cup gluten free flour blend*
1/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon salt
2 tablespoons ground flax or chia seed + 6 tablespoons water, mixed into a slurry*
1/4 cup honey
1 tablespoon olive oil
1/2 cup rice milk
1/4 - 1/2 cup water
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
Preheat oven to 325 degrees. In a bowl, combine the gluten free flour, cocoa powder, baking soda, and salt. Stir to combine. In another small bowl, combine the ground flax or chia seeds and water to make a slurry. Let sit for 5-10 minutes to really gel up. This is the egg replacement. Next, combine the wet ingredients in another bowl - the honey, olive oil, 1/4 cup of water, apple cider vinegar, and vanilla extract. Stir, then add the wet ingredients (along with the flax/chia egg replacement) into the dry ingredients. Depending on your flour blend, you may need to add another 1/4 cup or more water to thin it to the consistency of cake batter. When the batter is thoroughly mixed, pour into 12 lined muffin tins. Bake at 325 degrees for 15-20 minutes, or until a toothpick inserted comes out clean.
*My blend is an ancient flour blend from Costco that contains brown rice flour, tapioca starch, arrowroot flour, buckwheat flour, flax seed, quinoa flour, amaranth flour, and xanthan gum. You may have different results with different flour blends.
*For best results with the egg replacement, mix and then put in the fridge for 10-15 minutes. This helps it gel up like eggs and the results are better.
*Almost* Dairy Free Chocolate Buttercream Frosting
4 tablespoons softened butter
4 tablespoons spectrum palm oil shortening
5 tablespoons pure maple syrup
1/4 cup raw cocoa powder
Mix all ingredients with hand mixer until fluffy. Pipe or spread onto cooled cupcakes.
*My son tolerates butter just fine, so I chose to use it. You could substitute vegan butter or just use more palm oil shortening to make them completely dairy free.