Best 3 Allergen Free Mini Cupcakes Recipes
Indulge in a delightful journey of allergen-free baking with our collection of mini cupcake recipes. Whether you have dietary restrictions or simply prefer to avoid common allergens, these treats are crafted to satisfy everyone's sweet cravings. From classic vanilla to decadent chocolate, and even a surprise funfetti explosion, our recipes cater to a variety of tastes and preferences. Each cupcake is meticulously crafted using wholesome ingredients that are free from gluten, dairy, eggs, soy, peanuts, and tree nuts, ensuring a safe and enjoyable experience for all. Dive into the world of allergen-free baking and discover the joys of indulging in delicious and guilt-free treats.
Let's cook with our recipes!
ALLERGEN-FREE MINI CUPCAKES
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
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
VEGAN CHOCOLATE CUPCAKES
Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from "Vegan Cupcakes Take Over the World," by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.
Provided by Pete Wells
Categories easy, weekday, dessert
Time 40m
Yield Makes 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
- In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
- Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
- When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 24 grams, TransFat 0 grams
ALLERGEN-FREE CHOCOLATE CUPCAKES
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.
Tips:
- Use a kitchen scale to measure ingredients accurately. This will ensure that your cupcakes turn out perfectly every time.
- Make sure your oven is preheated to the correct temperature before baking. If your oven is not hot enough, your cupcakes will not rise properly.
- Do not overmix the batter. Overmixing can make your cupcakes tough.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter or crumbs attached, the cupcakes need to bake for a few minutes longer.
- Let the cupcakes cool completely before frosting them. This will help prevent the frosting from melting.
- Be creative with your frosting and decorations. You can use different colors of frosting, sprinkles, or even fresh fruit to decorate your cupcakes.
- Store the cupcakes in an airtight container at room temperature for up to 3 days. You can also freeze the cupcakes for up to 2 months.
Conclusion:
These allergen-free mini cupcakes are a delicious and easy-to-make treat that everyone can enjoy. With a few simple ingredients, you can create a batch of cupcakes that are free from gluten, dairy, eggs, soy, and nuts. These cupcakes are perfect for parties, potlucks, or just a special treat for yourself. So next time you are looking for a delicious and allergy-friendly dessert, give these allergen-free mini cupcakes a try.
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