Allergy Friendly Home Run!
Ok, so if you’ve gotten to know me on our first coffee date then you know I am a busy mom to two awesome kiddos. Well, that crazy blue eyed curly blonde you see in that photo? She has Celiac’s Disease, and for the first few years she also several other allergies that I had to figure out how to accommodate. Allergy friendly foods became a new passion for me. I wanted my baby girl to be able to enjoy delicious cupcakes, yummy mac and cheese (without the gluten or dairy), and more.
At first there were a lot of flops. A lot of half heartedly eaten treats, and expensive garbage can weights. But slowly I began to get the hang of it. I started to figure out the tricks to making my allergy friendly treats just as good, if not better, than their allergen filled lookalikes.
I found my favorite flour blend. A butter alternative that didn’t have a million ingredients and acted like butter in my recipes. I found that unsweetened applesauce is a great ingredient swap for eggs (you’re welcome vegan friends)! And finally, 4 years later, I have the BEST gluten, dairy, soy, corn, peanut, tree nut, and egg free cupcake recipe EVER.
Ready to rock all of your allergy ridden friends with best cupcake recipe EVER?! I hope so!
- 1 3/4 cups Gluten Free Flour Blend
- 2 cups Sugar
- 3/4 cup Cacao Powder
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Cream of Tartar
- 1 1/2 tsp Salt
- 3 Eggs or 3/4 cup Unsweetened Applesauce
- 1 cup Full Fat Canned Coconut Milk
- 1 cup Warm Water
- 1 Tbsp Vanilla Extract
- 1/2 cup Shortening Blend
- 3/4 cup Palm Oil Shortening
- 1/4 cup Shortening Blend
- 1 lb. Powdered Sugar
- 1/8 tsp Salt
- 2 Vanilla Beans, scraped
- 1 Tbsp Vanilla Extract
- Preheat oven to 350 degrees.
- Mix together flour, sugar, cacao powder, baking soda, cream of tartar, and salt until combined.
- Add in water and coconut milk and stir.
- Add in eggs or applesauce and vanilla and stir until combined.
- Mix in superfood shortening until thoroughly combined.
- Line cupcake pan with paper liners. Note: I do not recommend cooking sprays for these allergen friendly treats!
- Scoop approximately 3 Tbsp worth of batter into each cupcake liner.
- Bake 22-25 minutes until middle bounces back when pressed lightly or toothpick comes out clean.
- Remove immediately to cooling rack and cool completely.
- Add shortening and superfood shortening to bowl of stand mixer and, using whisk attachment, whisk vigorously for until shortening is fluffy and well combined scraping down the sides of the bowl occasionally.
- While shortening is being whisked, sift powdered sugar into large bowl.
- Add vanilla and salt to shortening and continue whisking.
- Slowly add powdered sugar a few spoonfuls at a time and whisk together until combined, when frosting becomes too dry or too sticky add water to thin it out and resume adding powdered sugar until all is combined.
- Thin until the frosting is easily spread around but not broken (if this occurs it will look curdled). (See pictures for texture reference.)
- Add favorite tip to piping bag, spoon in frosting, and pipe on the cupcakes.
If you head over to Thrive to pick up these items, please use my referral link! It will save you 15%!
This allergy friendly recipe is a serious crowd pleaser! My favorite compliments include:
“This is gluten free? I couldn’t even tell!”
“I don’t like sweets, but your cupcakes are too good to pass up!”
“Kierstin Cupcakes are my favorite food group.”
My absolute favorite, from my uncle who has been in the restaurant industry for YEARS, and has been a critic for me while I refined my recipes. Finally this past year, he said, “They didn’t even need the gluten.”
Who are you going to wow with this new recipe?