Dairy, Soy, Wheat, Nut, and Egg Free Cupcakes

No, I'm not kidding.

Like many nursing moms, I cut out foods from my diet due to my babies' intolerances. With my son I went dairy and soy free, which I thought was difficult at the time...If only I knew what adventures were ahead of me with my daughter!  At the height of Lizzy's issues, I was dairy, soy, egg, nut, wheat, fish, and shellfish free.  Needless to say, it has been a difficult journey nursing her.

These types of intolerances are very common for babies, especially dairy and soy.  I have heard that 50% of babies are dairy intolerant.  Most babies grow out of this as their systems develop.  Lizzy was diagnosed only a few weeks after she was born.  Looking back, I'm not sure what I ate for the roughly five months she couldn't tolerate these foods.  I then was able to slowly work back in fish, shellfish, eggs, and wheat. Today I am only dairy, soy, and nut free.  Lizzy is almost one year old, and although I am sad to see my baby all grown up, I am SO looking forward to finally eating EVERYTHING.

  

I wanted to come up with a cupcake recipe free of all the allergens I cut out while nursing Lizzy. It was not simple, as I had to cut out almost everything tasty and delicious.  But I am glad to say that I have been successful!  These cupcakes prove that even allergen free desserts can be delicious!

I looked at a lot of different allergen free recipes, but most were just dairy, nut, and gluten free.  I found it particularly difficult to eliminate both dairy and soy from recipes, as most butter substitutes seem to have soy in them.  I had planned to use non-hydrogenated shortening instead of butter, but at Whole Foods I was pleased to discover Earth Balance now makes a soy free butter substitute!  Eggs were also difficult.  I chose to substitute eggs for half a mashed up banana.  I found this substitution list, which is very helpful!

In the end, I used this recipe for chocolate chip cookie dough cupcakes as my base.  This is a very clever recipe, but I made alterations to remove the soy and egg components of the original recipe, as well as a few alterations to suit my own preferences.  Here is my version of the recipe!

Dairy, Soy, Egg, Nut, and Wheat Free Chocolate Chip Cookie Dough Cupcakes

For the Cookie Dough Filling:

• 3/4 cup gluten free flour
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 4 tablespoons unsalted vegan butter, melted (I used Earth Balance soy free version)
• 1/4 cup packed light brown sugar
• 2 tablespoons sugar
• 2 tablespoons rice milk
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips (I used Enjoy Life Foods brand which is allergen free)

For the Chocolate Cupcakes:

• 1 cup gluten free flour
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup hot water
• 1/2 cup canola oil (don't use vegetable oil, as it contains soy)
• 1/2 mashed banana (to replace 1 egg)
• 2 teaspoons vanilla extract

For the Cookie Dough Frosting:

• 12 tablespoons unsalted vegan butter (I used Earth Balance soy free version)
• 1 3/4 cups powdered sugar
• 1/3 cup packed brown sugar
• 1 1/2 tablespoons rice milk
• 1 tsp vanilla extract

For the Garnish 

• Mini chocolate chips
• Chocolate chip cookies (optional)

1. Start by making the cookie dough filling.  In a small bowl, sift together the gluten free flour, baking soda and salt.
2. In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
3. Whisk in the dry ingredients and the chocolate chips until smooth.
4. Refrigerate for 15 to 30 minutes or until firm.
5. Using a melon baller, scoop out dough into 12 balls.  Don't fill the melon baller completely.  If the balls are too big, it messes up the cupcakes. The balls should be no wider that 1/3 the width of your cupcakes.  Freeze for at least 30 minutes.
6. While your cookie dough balls are in the freezer, make your cupcakes.
7. Preheat the oven to 375ºF. Line a cupcake pan with 12-15 liners.
8. In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt.
9. Add the water, oil, banana and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of the bowl to ensure all ingredients are combined.
10. Fill each cupcake liner 1/2-2/3 full.
11. Take your cookie dough balls out of the freezer and gently press a one ball into the center of each cupcake, only submerging the ball 1/2 way.
12. Bake the cupcakes for 19-21 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly dry. Chunks/pieces of cake are okay, just not moist batter.
13. Cool the cupcakes completely before frosting.
14. To make your frosting, in the bowl of a stand mixer, cream together the butter and sugars until smooth and creamy.
15. Add the milk and vanilla and beat on high until well combined.
16. Use a 1M tip and a pastry bag to pipe the frosting on each cupcake.  Top with mini chocolate chips and the cookie et voila!

~Sugar Dish