Dairy/egg/nut Free Chocolate Cupcake Recipe Help
Baking By ajjhmf Updated 14 May 2009 , 1:11pm by bonniebakes
Okay, so I have this recipe that I've used once before in my son's class. (There is a boy there with very SEVERE allergies to these things.) Anyway, the kids loved them, but I found them to be a bit dry and dense. The batter was very thick and was more like brownie better than cupcakes. I need to make them again for his picnic next week so I thought I'd see if any experts could help me adjust them without adding any allergens.
Here it is:
Nut Free / Dairy Free / Egg Free Cupcakes
To make 24 cupcakes
3 cups self-rising flour (I did this just for ease)
2/3 rd cup of unsweetened cocoa powder
2 1/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 tablespoon lemon juice
1 1/2 cups water
2/3 rd cup canola oil (any light, neutral oil would work well, obviously not peanut oil for nut-free cakes)
Mix together flour, sugar, salt and cocoa powder.
In a separate bowl, mix together water, oil, vanilla extract and lemon juice.
Slowly add dry ingredients. When finished, mix on medium-high for about 2 minutes until well mixed.
The batter is dense like brownie batter. I filled the cupcake liners to about 2/3s full to bake.
The cupcakes took about 20 minutes in a 350F oven.
My ds has a friend with a milk allergy as well. I read the ingredients on the Duncan Hines mixes really closely and just stick with that because I know it's safe and works. I know the yellow (not butter recipe) and one version of chocolate (not sure which) work for him...not sure if they're safe for the nut allergy, though.
I'm making something for their class last week that makes me wish I could use a "durable" or pound cake recipe. I'm wondering if I could add your recipe to a mix - would that solve both our problems...be more moist than yours maybe and more durable than mine (the mix)? Except I'm using a yellow mix, not chocolate.
For this group, my ds' class, I just use the most basic of buttercreams - powdered sugar, crisco, vanilla.
FYI, at least for my son's friend, the Pillsbury refrigerated sugar cookie dough (in the tube) is safe as well. I was thinking of trying the sugar cookie layer idea that I found here on CC too. Just something fun - when you're working around allergies it's easy to feel like you're leaving out the "fun".
Found this recipe in the paper some time ago. It's quite tasty and moist.
Makes precisely 18 cupcakes. It's called "quick fix c.c." because you have all ingredients in the pantry.
1 1/2 c. flour
1 c. sugar
1/4 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/4 c. + 2 Tbsp. oil
1 Tbsp. vinegar
1 tsp. vanilla
recipe says bake at 375 16-18 min.
I bake at 350 20 min.
I've also doubled the recipe to make a cake. Hope you try it.
Mixes won't work as to the egg allergy. This recipe works fine, I'm really just looking for ways to improve it.
That is so hard. My son's friend can do eggs if they're cooked in something...not meringe or french toast but just an egg or two isn't a problem for him.
there are egg substitutes that you can get a places like Whole Foods or Roots. I think the one I have is called ENER-G. It's in a box - it's a powder - and does not contain real eggs. I've used it in pancakes, but not cakes yet.
I rarely bake with milk (my husband is lactose intolerant and I have a slight allergy to milk). I always use rice milk (soy milk will also work, but it doesn't have as mild a taste). Every recipe I've tired with that in the last 6 months that I've been using it came out perfect and no one could tell the difference.
Also, there's a cupcake book called Vegan Cupcakes Take over the World - all vegan recipes, so no dairy and no eggs in any of the recipes...
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