Welcome!

My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.
















Friday, May 28, 2010

Egg Free, Dairy Free, Nut Free Amazing Vanilla Cupcakes with Variations

These vanilla cupcakes are incredibly moist and perfect.

Each year when Jazzy's Epi-Pen expires, we throw her an Epi-Pen party. She gets to pick the meal, dessert and what we do that evening. For her dessert, she chose these vanilla cupcakes with coconut and chocolate chips added. They turned out so good that she didn't want frosting. We especially love the mini version because they are easily portable and no matter which variation we make (even plain), they are so good that we don't need to add frosting.

Tayana wanted rainbow cupcakes with rainbow frosting and sprinkles for her birthday party. She had so much fun making and decorating them.

We used this recipe to make the vanilla cake for a Jell-O Poke Cake. Please note that the cupcakes turn out much fluffier than the cake. The cake has a very good flavor, but the texture is more dense. It worked great for the Jell-O Poke Cake and for the Pudding Poke Cake.





Amazing Vanilla Cupcakes with Variations

1 tbsp vinegar
1 1/2 cups soy milk
2 1/8 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/8 cups sugar
1/2 cup oil
2 tsp vanilla extract

In a small bowl, combine the vinegar and soy milk and set aside (the mixture will thicken and curdle slightly). In a separate bowl, combine the flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine the soy milk mixture, oil and vanilla. Add the oil mixture to the flour mixture. Beat with an electric mixer until smooth. Fill lined muffin cups 3/4 full with the batter. Bake at 350 for 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
*  If using mini muffin cups, bake for 10 minutes or until a toothpick inserted in the center comes out clean.
*  Makes about 18 cupcakes. I like to make 12 full-sized cupcakes and 24 mini cupcakes.
*  This recipe is very versatile. Some of our favorite variations include adding food coloring, chocolate chips, coconut, sprinkles, pureed strawberries, etc.
*  You can also make an 8x11 cake, simply increase the baking time to 25-35 minutes or until a toothpick inserted in the center comes out clean.

3 comments:

  1. These would be perfect for when I get roped into doing cupcakes for the whole class! Thanks for linking it up!

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  2. Question Can I use regular milk instead of soy?

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  3. Yes. In all of my recipes you can substitute dairy milk for the soy milk.

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