I didn’t end up making these for my little dude’s birthday party because I ran out of time and used an allergy free baking mix instead (Cherrybrook Kitchen), but they were great and P loved them so I figured I should share. If you multiply the recipe by 4 you would have a dozen allergy-friendly-not-too-sweet-but-delicious-and-fluffy-vanilla-flavored muffins. And if you add frosting they become cupcakes, so there you go.
Allergy friendly cupcakes (for three) [gluten free, dairy free, soy free, nut free]
Ingredients:
- 1 egg
- 2 tbsp sugar
- 2 tbsp canola oil
- 1/2 tsp vanilla
- 1/4 cup GF all purpose flour
- 1/4 heaping tsp baking powder
- pinch of salt
- 1 1/2 tbsp coconut milk
Directions:
Preheat oven to 350 degrees. Line a muffin pan with 3 liners (or grease it).
Combine everything in a mixing bowl and stir. Pour batter evenly into cupcake liners.
Bake at 350 for 15-18 minutes, or until a toothpick comes out of the center of the cupcakes cleanly.
Let them cool and frost as you want.
Notes: For an allergy free frosting, whip the top (solid) portion of a chilled can of full fat coconut milk with (~2-3 tbsp) powdered sugar until you reach your desired consistency.
Here are the ones I made for his birthday party…
Minis for the minis.
And bigs for the bigs. 🙂 I frosted them with coconut icing as described above.
Birthday wishes!
I love this little recipe! Can’t wait to try them 🙂
Happy Birthday to Pacman! Quick question. I had never made anything with coconut cream, and recently made some coffee cream bars. They were wonderful, but they had to be kept really cold or the coconut cream melted. Is that always the case? Hoping I just happened to have bad luck or do something wrong, but guessing it just needs to be kept chilled? Anyone know any tricks to keep it from melting besides the obvious? Thank you!!!!
im not 100% about this but I’m pretty sure that’s always the case. i always store coconut things that i want to stay in a solid form in the fridge because the fat portion of coconut is solid in cold temps but melts in warmer ones. i think its melting point is in the mid-70s range so as long as you store your bars in a cooler climate, they should be ok, but they will definitely melt if near that 70s range.