Recently, a friend of ours asked me if I knew a recipe for cupcakes that she could bring to a team event. There was a child on the team that had nut and dairy (egg included) allergies. I did some research online, played around with some recipes and came up with one.
Time: 30 minutes (mixing and baking)
You will need:
- 1 1/2 cups all-purpose flour (or cake flour, not self rising)
- 1 cup sugar
- 1/4 cup cocoa powder (unsweetened)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 1/4 cups water
- Optional: Chocolate chips. You can often find non-dairy chocolate chips at health stores or specialty diet stores.
**Make sure to check the labels when making food for kids with food allergies!
|The cupcakes turned out moist.|
- 1/2 cup vegetable shortening (a high ratio shortening is best)
- 4 cups powdered sugar
- 5 Tbp water
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp butter flavor extract (Make sure it does not include any butter!)
- If you use Crisco as the vegetable shortening, you might need a stabilizer in warm weather. There are several options:
- 1/4 cup powdered coffee creamer (many are non-dairy), or
- 1-2 Tbpn Meringue Powder (This is made from egg whites, so do NOT use with an egg allergy!)
4. Optional: For chocolate icing, add cocoa powder to taste.