These cupcakes are delicious.
As I covered in last week's post, I have cut out a myriad of foods while nursing, due to my daughter's intolerances. I am currently free of dairy, soy, and nuts. However, as you know, I have a passion for cupcakes. I also have had a rather rough stretch at work. So, today I did what was only natural. I made a s**t ton of dairy, soy, and nut free chocolate cupcakes, complete with similarly allergen free chocolate chip cookie dough buttercream frosting.
I worked pretty hard perfecting this recipe, but it was oh so worth it.
As a base for the cupcakes, I used my favorite chocolate cake recipe. I have used this recipe countless times, and it's always perfect. You can find the recipe on a blog called Tracey's Culinary Adventures. This is a fabulous blog, with many wonderful recipes, so check it out.
For my allergen free version of the recipe, see below, and happy baking (and eating)!
Chocolate Cupcakes
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup rice milk
3/4 tablespoon lemon juice
3 tablespoons canola oil (do not use vegetable oil, as it has soy)
1 teaspoon vanilla extract
3/4 cup warm water
*Combine the 3/4 cup rice milk and 3/4 tablespoon lemon juice. Let sit for 10 minutes before adding to the recipe as noted below.
Preheat oven to 350 F. Line muffin pans with paper liners.
In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder and salt together. Add the eggs, rice milk/lemon juice mixture, oil, vanilla extract and water and blend until the mixture is smooth and all of the ingredients are evenly distributed.
Distribute the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for about 20 minutes, or until the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean. Remove the pans to wire racks and let the cupcakes cool for 5-10 minutes, then remove them from the pans and cool completely on the wire racks.
Chocolate Chip Cookie Dough/Buttercream Frosting
Distribute the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for about 20 minutes, or until the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean. Remove the pans to wire racks and let the cupcakes cool for 5-10 minutes, then remove them from the pans and cool completely on the wire racks.
Chocolate Chip Cookie Dough/Buttercream Frosting
Adapted from http://21nogluten.
This frosting is made in two parts, and "swirled" together.
12 tablespoons Earth Balance dairy and soy free butter
1 ¾ cups powdered sugar
1/3 cup packed brown sugar
1 ½ tablespoons coconut or rice milk
1 tsp vanilla extract
With an electric mixer, beat the Earth Balance and sugars until creamy. Add the rice milk and vanilla and beat until smooth.
1 ¾ cups powdered sugar
1/3 cup packed brown sugar
1 ½ tablespoons coconut or rice milk
1 tsp vanilla extract
With an electric mixer, beat the Earth Balance and sugars until creamy. Add the rice milk and vanilla and beat until smooth.
Cut the end of a 12" pastry bag, and fill with the frosting. Set aside.
½ cup Earth Balance dairy and soy free butter
¼ cup organic non-hydrogenated shortening
3 cups powdered sugar
2 to 3 tablespoons So Delicious Coconut Milk Coffee Creamer
1 teaspoon pure vanilla extract
With an electric mixer, beat together the margarine and shortening for one minute. Add the powdered sugar and beat until creamy. Add the two tablespoons coffee creamer and vanilla, and beat until smooth. Add another tablespoon of coffee creamer if needed and beat the buttercream until light and fluffy.
½ cup Earth Balance dairy and soy free butter
¼ cup organic non-hydrogenated shortening
3 cups powdered sugar
2 to 3 tablespoons So Delicious Coconut Milk Coffee Creamer
1 teaspoon pure vanilla extract
With an electric mixer, beat together the margarine and shortening for one minute. Add the powdered sugar and beat until creamy. Add the two tablespoons coffee creamer and vanilla, and beat until smooth. Add another tablespoon of coffee creamer if needed and beat the buttercream until light and fluffy.
Cut the end of another 12" pastry bag, and fill with this frosting. Cut the end off a 16" bag and use a 1M star tip. Place both 12" bags in the 16" bag. When the cupcakes are completely cool, pipe the frosting on each cupcake starting on the outside edge and swirling up. Garnish with chocolate chips.
Yields 18 cupcakes
~Sugar Dish
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