gluten, egg, dairy free cupcakes

Allergic to cupcakes? Well if you suffer from food allergies conventional sweets may be on your do not eat list! Don't worry, there are many recipes out there for delicious goodies that will cure your sweet tooth without setting off your allergies. And if you don't find one that fits your particular needs don't be afraid to play with recipes; it's amazing what you can create with a little creativity.

We recently created a gluten free dessert table filled with yummy sweets, but for this birthday celebration we also had to go without dairy and eggs. We started with the chocolate cupcake recipe Divvies shared with Martha Stewart and swapped regular flour for gluten free flour adding cornstarch to create a gluten free cake flour. For the frosting we made a basic buttercream frosting but used coconut oil in place of butter and rice milk in place of cows milk. The result was a delicious, moist chocolate cupcake with creamy coconut frosting and one very happy birthday girl!

Scroll down for our coconut frosting recipe.

Coconut Frosting:
1 cup coconut oil
4 cups confectioners sugar (or to taste)
2 teaspoons vanilla
1/4 cup rice milk
1 cup shredded coconut

1. Mix together coconut oil, sugar and vanilla
2. Add 2 tablespoons rice milk, add more until desired consistency is reached.
3. Spread on cupcakes and top with shredded coconut.
4. Enjoy!

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