Thursday, October 19, 2017

Allergy-Free Chocolate Cupcakes

Everybody deserves a chance to celebrate with cake, even if that cake has to be friendly to their allergies!  Gluten-free, dairy-free, egg-free, corn-free, vegan, this should take care of all your eaters.
  • 1/2 Tbsp ground flax seeds (flaxmeal)
  • 1 Tbsp + 1 tsp warm water
  • 1/2 C gluten free flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/8 rounded tsp xanthan gum
  • 3 Tbsp vegan butter
  • 1/4 C water
  • 1 Tbsp + 1 tsp cocoa powder
  • 1/4 C + 2 Tbsp sugar
  • 2 Tbsp dairy-free sour cream
1.  Preheat oven to 350°F.  Line four sections of full-size muffin tin with paper or silicone liners.  In a small bowl, whisk together flax and warm water, set aside.  In another small bowl, combine flour, soda, salt, and xanthan gum.  Set aside.
2.  In a medium saucepan over medium-low heat, melt butter.  Stir in water, cocoa, sugar, and sour cream.  Remove from heat.  Stir in flax-water mixture; whisk in dry ingredients until combined.
3.  Spoon into prepared pan.  Bake at 350°F for 15-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool completely before frosting with Allergy-Free Peppermint Frosting.

Robyn's notes: my only (minor) complaint about this recipe is that it's not quite as nice to lick the pan as it is with standard cake batter.  It doesn't taste bad--oddly it tasted a bit banana to me--it's just not as rich as the other type.  I really quite enjoyed the finished product, especially once the cupcakes were frosted.  There were no texture issues, and it was light and airy.  You may get 5 cupcakes out of this, I did, but I was using my "heart-shaped" silicone liners, which can't hold as much batter.  The finished product made in them has never once come out heart-shaped, but I needed silicone liners and these were 80% off so I chose them instead of the regular shape.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Tuesday, October 17, 2017

Allergy-Free Peppermint Frosting

Easily changed to other flavours, this makes just the right amount for a few cupcakes!
  • 1 Tbsp + 1 tsp vegetable shortening
  • 1/2 C allergy-free powdered sugar
  • 1/2 Tbsp dairy-free milk (almond, rice, soy, etc.)
  • 1/4 tsp peppermint extract
1.  In a small bowl, beat shortening with whisk or fork until light.  Gently mix in powdered sugar until well combined.  Add milk, a bit at a time, and beat together until desired consistency.  Mix extract in completely.

Robyn's notes: change the extract to change the flavour, but be sure to check for hidden allergens in your extract choices: some may contain gluten or corn.  To make vanilla frosting without using extract, scrape the "caviar" from a vanilla bean and stir it into the milk before adding that to the bowl.  If you haven't ground the sugar very well when making your powdered sugar, there might be a slight grainy texture to this frosting, but if you've gotten a nice fine grind this will come out exactly like the standard homemade frostings.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently