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 15 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.

Saturday, November 6, 2010

Egg Free, Dairy Free, Nut Free Dark Chocolate Chip Cupcakes

These moist chocolate cupcakes have a rich chocolate flavor.

Dark Chocolate Chip Cupcakes

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup soy milk
1/2 cup unsweetened applesauce
1/2 cup oil
2 tsp vanilla extract
2-3 cup chocolate chips

Combine the sugar, flour, cocoa, baking powder, baking soda and salt. Add the soy milk, applesauce, oil and vanilla then mix until thoroughly combined. Fold in the chocolate chips. Fill the lined muffin cups 3/4 full with the batter. Bake at 350 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Wait until the cupcakes are completely cooled and set before removing them from the liners or they will stick to the liners.
*  Bake mini muffins for 12-14 minutes or until a  toothpick inserted in the center comes out clean.
*  Bake two 9" cake pans for 30-35 minutes or until a toothpick inserted in the center comes out clean.

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