You may have seen me, Ashlee or Katie write before about food allergies. I’m sure I can speak for all when I say that one of the toughest parts of having a food allergic child (or yourself!) is missing out on yummy treats – which are in abundance during the holidays! As the room mom for Hudson’s Kindergarten class, we have a LOT of treats to worry about. In addition to the 4 holiday parties that are celebrated in the class, each kid is allowed to bring treats on their birthday.
Now, I always just send a safe treat for Hudson to have, but we have had several of our awesome parents ask about making safe treats so that everyone can have the same thing. SO NICE! But, for our Kinder class – that’s a tall order! In addition to Hudson’s peanut, tree nut, egg and shellfish allergies, we have another student with wheat, fish and dairy. We almost have the top 8 covered! (Ha!) Anyway – we have perfected a DELICIOUS cupcake that the kids all really like (and I do too!). And it’s free from peanuts, tree nuts, eggs, fish, shellfish, dairy, wheat and gluten.
Since we all know that food allergies are on the rise, chances are you know someone with one (or more) of the above allergies. Now you will have a recipe that you can make anytime – with ingredients that are readily available at most grocery stores.
Betty Crocker Gluten Free Yellow Cake Mix (You can get this at any grocery store.)
2/3 Cup Water
1 Stick (1/2 Cup) Dairy Free Butter (We use Earth’s Balance Buttery Spread – I get it at HEB and it’s yummy!)
2 Teaspoons Gluten-Free Vanilla (Adam’s Extract is Gluten Free.)
3/4 Cup of Applesauce (This is what we use in place of eggs.)
2 Cups Imperial powdered sugar
2 Tablespoons Vanilla Rice Milk
1 Teaspoon Gluten-Free Vanilla
1 Stick (1/2 Cup) melted Dairy Free Butter Substitute (another that comes in sticks is Willow Run)
Preheat the oven to 350 degrees. Line your cupcake pan with cute cupcake liners. Beat all cupcake ingredients together at low speed for 30 seconds, then on medium for another minute or two. Make sure it’s all combined well. Then fill each liner 3/4 way full with the mix. I can usually get about 18 cupcakes out of one box of the mix. Bake for 22 minutes or until a toothpick comes out dry. While the cupcakes are cooling, mix up all of the frosting ingredients. Frost and serve!
These are REALLY moist and delicious. I’ve had so many people ask for this recipe – now you have it. Let me know if you try it out.
Have you tried your hand at allergy friendly cooking and/or baking? What are your favorite allergy-friendly recipes or brands?