Allergy Free Easter Cupcakes

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Hard to believe these colorful beauties are gluten-free, allergy-free, and vegan, as well as free of any artificial color. Don’t they look like they must be bad for you? Nope, 100% natural, GF, and free of all top food allergens. I was inspired to make them after finding that India Tree has a line of all-natural food coloring. This was an exciting find, indeed, since I’ve never been very happy with the line of natural colors from Seelect, and I really don’t like feeding my children artificial dye. Particularly my multi-food-allergic son, Lennon, who seems overly reactive these days. Just last week he broke out in total body hives after I gave him liquid Ibuprofen, and frankly, I don’t know if it was a medication allergy, or if he was having an allergic reaction to the red dye in the Children’s Advil. Better safe than sorry, so I think we’ll avoid both for now.

These India Tree Natural Decorating Sugars make very pretty pastels, or jewel tones. Add the coloring a drop at a time, until desired shade has been reached. The Jelly Beans I used to accessorize are also all-natural and allergy-friendly from Surf Sweets. And the cute little chicks and bunnies are from Williams Sonoma.

Allergy-Free Easter Cupcakes

Makes 12 cupcakes

  • 1/2 cup rice milk
  • 1/4 cup vanilla vegan yogurt (I like So Delicious Coconut Milk yogurt)
  • 1 teaspoon cider vinegar
  • 1 1/2 cups Authentic Foods GF Classical Blend, or my Basic Gluten-Free Flour Mix
  • 1/2 teaspoon xanthan gum
  • 3/4 teaspoon double-acting baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 cup + 2 Tablespoons Spectrum Organic Vegetable Shortening
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 teaspoons Ener-G egg replacer mixed with 3 Tablespoons rice milk
  • 1 recipe Allergy-Free Vanilla Frosting (recipe follows)
  • Natural Decorating Colors
  • Jelly Beans (optional)

1. Preheat oven to 350°F. Line a cupcake pan with 12 liners.

2. Combine 1/2 cup rice milk with the yogurt, and the cider vinegar and set aside.

3. Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix with xanthan gum, baking powder, baking soda, and salt. Whisk well. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine vegetable shortening and granulated sugar. Mix on medium speed 2 minutes.

5. Add vanilla extract and egg replacer to bowl of stand mixer. Mix on medium speed 1 minute more.

6. Using a sifter, sift in the flour mixture in three batches, alternating with rice milk mixture, beginning and ending with flour mixture, and mixing until combined, about 30 seconds. Once batter is smooth, spoon about 1/4 cup batter into each liner, filling the liners about three-quarters full. Do not overfill the liners, or they will rise too high.

7. Bake in the center of the oven 20 minutes until a skewer or toothpick inserted into the center of a cupcake comes out clean, and cupcakes are a lovely light golden color.

8. Remove from oven and transfer cupcakes to a cooling rack to let cool completely before frosting.

9. Add Decorating Color to frosting one drop at a time, mixing well between each addition, until you’ve reached desired shade. (Note that the blue is extremely saturated, so I found I needed to add a lot of yellow to it to make green –keep adding yellow till it’s pretty, knowing that it takes a lot!) To make multiple colors, divide up your frosting into batches.

Allergy-Free Vanilla Frosting

Makes enough for 12 Cupcakes.

  • 1/2 cup Spectrum Organic Vegetable Shortening
  • pinch of salt
  • 2 1/2 cups confectioners’ sugar
  • 2 Tablespoons rice milk (plus more as necessary)
  • 1 teaspoon pure vanilla extract

1. In the bowl of a stand mixer fitted with the paddle attachment, cream shortening and pinch of salt on medium speed, about 2 minutes.

2. Add confectioners’ sugar in three batches, beating after each addition. Add rice milk and vanilla extract and beat until smooth and fluffy, about 5 minutes.

Allergy-Free Easter Cupcakes
©
 2011 by Cybele Pascal

For more Easter recipes you might like, try:

Allergy-Free Roasted Asparagus Soup

Our Spunky Holiday Round-up at The Spunky Coconut

Grain-Free Easter Egg Cake Pops at Life as a Plate

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.

28 Responses

  1. [...] Allergy Free Easter Cupcakes Share and Enjoy: [...]

  2. Jill says:

    Cybele–
    These look like a very delightful afternoon for my 13-year-old daughter and me. I have all the ingredients BUT the yogurt, which I can’t find locally. We are a casein-free family AND don’t do soy, either. So do you have a suggestion on what I might substitute instead of the yogurt? Thanks so much! And Happy Easter to you and yours!

  3. Hi jill, just use more rice milk, so a total of 3/4 cup. Enjoy!

  4. Cheryl says:

    Yum – love the varied toppings, too!

  5. Cybele says:

    Hi Cheryl:

    They are really fun to decorate. Hope you have a happy Easter!

    Cybele

  6. [...] Read more and get the recipe at Cybele Pascal: Allergen-Free Cuisine… [...]

  7. [...] NO Dairy, Vegan) Easter Cupcakes I have not tried these cupcakes but they sure sound yummy! Allergy Free Easter Cupcakes | Cybele Pascal Allergen-Free Cuisine See website for pictures! Allergy-Free Easter Cupcakes Makes 12 cupcakes 1/2 cup rice [...]

  8. [...] just around the corner! What are you preparing for your Allergy-Friendly Easter?  How about my Allergy-Free Easter Cupcakes? Aren’t they [...]

  9. Libby says:

    Thanks so much for the link to a food coloring that I can use without mommy guilt. I’ve been stuck using the kind from the grocery store, since the Wilton gels all have peanut facility warnings. (Not that those are any less artificial!) It’ll be nice to have one less thing to cringe about in the kitchen!

  10. Sarah says:

    Those look absolutely wonderful! I’ll definitely make these in the future and I hope I’ll love them so much that they’ll be my go-to cupcakes for all occasions. It’s so amazing that they’re allergy free and dyed naturally. They look beautiful. Thanks!

  11. Annie Wooton says:

    I have tried these cupcakes and they are FANTASTIC thank you so much for sharing such a wonderful recipe! i love the fact that my brother in law couldn’t tell they didn’t have eggs or dairy! (our particular allergies) i would LOVE to know if you have any idea if this can be turned into a strawberry cupcake recipe for Mother’s day? or do you already have a strawberry cupcake recipe and where could i find it?

    thanks again for everything you do for people with allergies!
    ~Annie

  12. Cybele says:

    Hi Libby:

    I know, it’s great to have a natural alternative! Too bad they don’t hold their saturation when they bake though. That’s what I hope they’ll come out with next.

    all best,

    Cybele

  13. Cybele says:

    Dear Sarah, I hope you like them too! I think they can certainly be multipurpose. I also have many other lovely and delicious cupcakes in my cookbook The Allergen-Free Baker’s Handbook, if you want some variety.

    Kindest regards,

    Cybele

  14. Cybele says:

    Dear Annie:

    So sorry I missed this. Maybe I could still do a strawberry cupcake recipe for you though, since it’s still strawberry season. Check back soon.

    cybele

  15. Amber says:

    Super cute! Your baking is so darn inspiring!!!!

    –Amber

  16. [...] made cupcakes, which had a very nice, mild vanilla flavor. Topped with amazing allergy-free vanilla butter cream frosting from Cybele Pascal, my favorite allergy-free baker. Sorry, no photo of these little cupcakes [...]

  17. Christy says:

    Hi Cybele,

    Could I make these with regular flour. My son is allergic to dairy, egg and nuts, but he can have gluten. Would I be able to use regular flour in the same amount 1 1/2 cups and leave out the xanthan gum?

    Thank you!

  18. June says:

    Hi Cybele,
    Do you have any suggestions to amend the recipe for high elevation?
    Thank you so very much!
    -June

    • cybele says:

      Hi June:

      I’m not very experienced with high elevation baking, I regret to say. I wish I could say otherwise.

      SO SORRY!

      all best,

      Cybele

  19. Reena says:

    Hi. Could I just use soy milk instead of rice milk?

  20. Candy says:

    I am having the hardest time finding the spectrum organic vegetable shortening. My daughter is allergic to wheat, eggs, milk, and corn products. For the icing, is the organic shortening just a preference of yours over regular crisco vegetable shortening or does the recipe turn out better with spectrums? Thanks!

  21. […] used this allergy-free recipe for the icing, (not the cupcake […]

  22. Amber says:

    Hello!!!

    I can’t have sugar or the shortening, what would you recommended?

    • cybele says:

      Hi Amber: Do you have my cookbook The Allergen Free Baker’s Handbook? I have many recipes in that book without sugar. In place of shortening, you can use coconut oil. Does that work for you?

      best,

      Cybele

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