safe chocolate cupcakes

12 Jan

85452-chocolate-cake-choco-cupcakesWith an increasing number of children managing food allergies these days, classroom cupcakes for birthday celebrations may present new challenges to parents wanting to offer a treat for all. Babycakes in Manhattan, has become a favorite for strict gluten and/or dairy free sweet lovers in the city. And their cookbook gives access to all of us. We recently tried these delectable chocolate cupcakes with great success and so share the recipe with you here.

The recipe calls for coconut oil which has caused much controversy in the past. The FDA classified coconut in 2006 as a nut in the list of tree nuts to avoid when dealing with tree nut allergies. Coconut is actually a fruit though, and usually does not present any danger to people with tree nut allergies. Some people are simply allergic to coconut though (more commonly in India apparently, and more rare in the US), so it is always best to check of course. The recipe below calls for coconut oil which can be switched out for butter with great success if needed.

Chocolate cupcakes

Ingredients:

  • 1 3/4 cups garbanzo-fava bean flour
  • 1/2 cup potato starch
  • 1 cup unsweetened cocoa powder (Vermont nut free baking products offers chocolate powder in a dedicated nut-free facility)
  • 1/4 cup arrowroot
  • 1 tablespoon plus 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 2 teaspoons salt
  • 1 cup coconut oil
  • 1 1/3 cups agave nectar
  • 3/4 cup unsweetened apple sauce
  • 3 tablespoons pure vanilla extract
  • 1 cup hot water

Directions:

  1. Preheat the oven to 325 degrees. Line 2 standard 12-cup muffin tins with paper liners.
  2. In a medium bowl, whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla and hot water to the dry ingredients. Stir until batter is smooth.
  3. Pour 1/3 cup batter into each prepared cup, almost filling it.
  4. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. The finished cupcakes will bounce back when pressure is applied gently to the center.
  5. Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Frost to taste, or top with a round slice of strawberry and blueberry on top.
  6. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

Happy baking!

Photo courtesy of stuffpoint.com

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