Of course, as soon as you call something “allergen-free,” somebody is bound to inform you that they are allergic to one or more of the listed ingredients. “Gluten-free, Nut-free, Soy-free, Peanut-free, Dairy-free, Casein-free, Sesame-free, Sunflower-free, Apple-free Vegan Cupcakes” didn’t have the same ring to it, so I went with ‘Allergen-free Cupcakes’ instead. My friend Shelly suggested calling them ‘Fun-free Crapcakes,’ but, in the end, I thought that might deter a few folks from giving the recipe a go.
I came up with this after one of The Boy’s best friend was put on a severely restricted diet. No dairy, no eggs, no gluten, no soy, no apples, and the list went on and on. Since most of the GF recipes did not fit the bill, I came up with this so he could eat the cupcakes at a school party. The Punk is allergic to nuts, peanuts, sesame, poppy, and sunflower seeds so I decided to omit those as well. Hell, I figured I might as well make it as complicated as possible.
(Gluten-free, Nut-free, Soy-free, Peanut-free, Dairy-free, Casein-free Cupcakes)
makes 12 cupcakes
1 cup white rice flour
1 cup garfava, garbanzo, or sorghum flour
2 tsp. [avhamazon locale="US" asin="B0013JJZWG" linktype="text" picsize="small"]xanthan gum[/avhamazon]
3/4 cup sugar
2 tbsp. baking powder
1/4 tsp. salt
4 tsp. [avhamazon locale="US" asin="B00127FW3K" linktype="text" picsize="small"]EnerG Foods Egg Replacer[/avhamazon]
1/2 cup oil (I’ve used olive oil and canola oil. Coconut oil might also be nice.)
2 tsp. vanilla extract
1 1/2 cups rice milk or water (if you want to do dairy, use milk)
Mix all the dry ingredients in a bowl, then all the wet ingredients in a separate bowl. Combine the two and mix well. It won’t look like regular batter; it will be the consistency of meringue. Scoop into lined muffin tins and bake at 350º for about 20 minutes.
This got a thumbs-up from my taste testers (i.e., The Punk and The Boy). I topped it with fake buttercream icing, which I made by whipping butter substitute and then adding vanilla extract and powdered sugar. Ew. It really didn’t have the right consistency so don’t even think of getting fancy and piping it onto the cupcake. I’m sure there are butter substitutes that would do just fine, but I didn’t have the time to try every single one on the market. Besides, I only found one that didn’t have soybean oil in it, and it didn’t taste as good as the other brands. I had to slather it on thinly because it would have made the cupcake too greasy. Of course, the kids ate it up anyway.
These are a great after-school snack. I usually pre-mix the dry ingredients and store them in mason jars for later use.