Allergy Free Cupcakes
March 1, 2014
These allergy free cupcakes are fantastic vegan and gluten-free treat to serve at a birthday party or celebration. Ice and decorate them however you like.
Allergy Free Cupcakes
These allergy free cupcakes are fantastic vegan and gluten-free treat to serve at a birthday party or celebration. Ice and decorate them however you like.
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 12 cupcakes
Ingredients
cupcakes:
- 3/4 cup unsweetened plain rice milk
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose gluten free flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon guar gum
- 1/4 teaspoon Celtic sea salt
- 1/4 cup grapeseed oil
- 1/4 cup coconut nectar
- 1 tablespoon natural vanilla extract
- 3/8 teaspoon stevia powder
- 1/3 cup vegan soy-free plain yogurt
- 1/2 vanilla bean, cut in half lengthwise and seeds scooped out and reserved
frosting:
- 2 1/2 cups powdered erythritol
- 6 tablespoons warm vanilla rice milk
- 2 tablespoons virgin coconut oil
- 1/4 teaspoon fine sea salt
- 1/2 vanilla bean, cut in half lengthwise and seeds scooped out and reserved
Instructions
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Preheat the oven to 325 F. Line a standard 12-cup cupcake tin with paper cups.
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To make the cupcakes, mix together the rice milk and apple cider vinegar in a 2-cup measuring cup.
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Whisk together the flour, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.
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Add the grapeseed oil, coconut nectar, vanilla and stevia to the flour mixture and stir to combine. Next add the rice milk mixture and stir until it is absorbed and the batter is smooth. Stir in the yogurt and vanilla bean seeds until well combined.
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Pour the batter into the measuring cup, as the spout will make it easier to pour the batter into the cupcake tin without spillage.
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Pour the batter into the prepared cupcake tin, dividing it evenly. Each cup should be about two-thirds full. Bake the cupcakes for 15 to 16 minutes, or until they are a light golden brown and bounce back slightly to the touch. Rotate the cupcake tin from front to back halfway through baking.
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Transfer the cupcake tin from the oven to a wire rack and let sit for 10 minutes before removing the cupcakes to cool completely.
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To make the vanilla frosting, mix together the powdered erythritol and warm vanilla rice milk in a medium-size bowl. Add the coconut oil and salt and stir until smooth and well incorporated. Stir in the vanilla bean seeds.
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Frost the completely cooled cupcakes.
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Keep the unfrosted cupcakes in an airtight container for up to 3 days, or wrap and freeze them for up to 3 months. Leftover frosting keeps in the fridge for about 4 weeks if stored in an airtight container.
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Nutritional info per serving (1 cupcake): 190 calories, 9g total fat, 0.0mg cholesterol, 22g carbohydrates, 130mg sodium, 2g fiber, 2g protein, 6g sugars
Recipe Notes
Recipe from Sweet Debbie's Organic Treats by Debbie Adler published by Harlequin.
Photo by Trent Lanz; styling by Alicia Buszczak
Comments 13
I am thrilled for G/F anything . Thank you! and you break down by carb, fat, fiber, protein… absolutely love it!
Wonderful. These cupcakes are delicious.
Looks delicious!
These really are delicious.
Wow! These are beautiful. I’m curious to try the frosting. I’ve never worked with rice milk that way. Great recipe!
Yes, make the frosting. It’s amazing.
Sounds amazing!! And not to sweet, which is nice since you don’t see that too often.
I totally agree. Everything has too much sweetener these days.
Thankyou! Welcome 🙂
While I appreciate your recipe for the allergy free vanilla cupcakes, I’d prefer you change the name or include a footnote that if your child has a vanilla allergy the cupcakes could cause extreme discomfort. Allergy free cupcakes is quite misleading when children are involved.
Thanks for your feedback. I’m sorry your child has a vanilla allergy. But, in the allergic world, the term allergy-friendly is considered acceptable to use if the recipe is free of the major listed allergens. Vanilla is not one of them, so I didn’t think about it. I will add a note to the recipe.
Can we substitute the rice milk with another dairy free milk? If so, what do you recommend?
I use almond milk, and they turn out great. Enjoy!