Allergen Free Mini Cupcakes Recipes

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ALLERGEN-FREE MINI CUPCAKES



Allergen-Free Mini Cupcakes image

Adapted from a cake recipe - for those needs allergy free indulgence! The recipe can be adapted in many ways; with cocoa powder to make a chocolate cupcake; add chocolate chips; add orange extract, etc....

Provided by TaDa3918

Categories     Dessert

Time 35m

Yield 12 mini cupcakes, 2-4 serving(s)

Number Of Ingredients 9

1 cup gluten-free flour
1 teaspoon baking powder
1/4 cup sugar
1 banana
1/4 cup olive oil
1/2 cup rice milk
1 teaspoon vanilla extract
1 tablespoon flax seed
3 tablespoons water

Steps:

  • Blend flaxseed with water until smooth, set aside.
  • Once flaxseed is thicken, add banana and blend until smooth.
  • Preheat the oven to 180C/350°F.
  • Sift all purpose gluten free flour with baking powder in a mixing bowl
  • Add sugar, olive oil and rice milk.
  • Add blended flaxseed & banana
  • Add Vanilla Extract.
  • Set the mixer to low and beat until everything combined.
  • Set the mixer to medium and beat for about one minute.
  • Bake for 20-25 minutes.
  • Frosting as desired.

Nutrition Facts : Calories 452.7, Fat 29.9, SaturatedFat 4, Sodium 206.3, Carbohydrate 47, Fiber 2.9, Sugar 32.5, Protein 1.7

ALLERGEN-FREE CHOCOLATE CUPCAKES



Allergen-Free Chocolate Cupcakes image

Categories     Cake     Chocolate     Side     Bake

Yield makes 12

Number Of Ingredients 10

1 1/2 cups cake flour (not self-rising), sifted
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder, plus more for dusting
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon pure vanilla extract
1 1/4 cups water
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350°F. Line a standard muffin tin with paper liners. Sift together cake flour, granulated sugar, cocoa, baking soda, and salt.
  • With an electric mixer on medium-high speed, mix together oil, vinegar, vanilla, and the water until well combined. Add flour mixture and mix until smooth, scraping down sides of bowl as needed (batter will be very thin).
  • Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tin halfway through, until a cake tester inserted into centers comes out clean, 20 to 25 minutes. Turn out cupcakes onto a wire rack and let cool completely.
  • Cupcakes can be stored up to 3 days at room temperature, or frozen up to 1 month, in airtight containers. Dust cupcakes with cocoa and confectioners' sugar just before serving.

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