Allergen Free Mini Cupcakes Recipes

ALLERGEN-FREE MINI CUPCAKES

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.

DIVVIES CHOCOLATE CUPCAKES

Steps:

• CAKE: Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
• In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
• Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
• Immediately remove cupcakes from muffin tin and transfer to a wire rackso the water can evaporate and your cupcakes will not be soggy. Let cool completely before frosting.
• FROSTING: In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners' sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
• Add rice milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined. Store in an airtight container, refrigerated, up to one week.