Sunday, August 5, 2012

{Allergy Free} Snickerdoodle Cupcakes with Cinnamon Frosting

I don't know why I've had the baking bug lately.  There is nothing less fun than baking in our apartment!  I only have a few kitchen supplies (we brought only what would fit in our cars) and the kitchen is teensy weensy.  The dishwasher doesn't work right so that means I have to hand wash most of the dishes I dirty.  Isn't that fun??!! And then there's the oven.  It thinks it is a bird and it chirps at me while I bake.  Why??

Despite the challenges of doing any type of cooking here, I've been baking and cooking away-maybe to take my mind off the move.  So I tweaked some online recipes I found to make these snickerdoodle cupcakes.  They were heavenly!  Yum!

Snickerdoodle Cupcakes

1 1/2 cups flour blend
1/2 teaspoon xanthan gum
1/2 Tablespoon baking powder
1/4 teaspoon salt
1/2 Tablespoon cinnamon
1/2 cup Earth Balance
1 cup sugar
3 teaspoons egg replacer mixed with 4 Tablespoons rice milk
1 teaspoon vanilla extract
3/4 cups rice milk
extra cinnamon and sugar mixed together for sprinkling

Preheat the oven to 350 degrees and spray the muffin tins.

Combine the dry ingredients and set aside.

Cream the Earth Balance and sugar well.

Add egg replacer mixture and vanilla.  Blend well.

Alternately add the flour mixture and the rice milk, beginning and ending with the flour mixture.

Spoon into muffin tins, dust with cinnamon sugar, and bake for 20 minutes.

Let cool on wire racks before frosting.

Makes 12 cupcakes.

Cinnamon "Buttercream" Frosting

1/4 cup shortening
1/4 cup Earth Balance
pinch of salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
2 1/2 cups powdered sugar
1 T rice milk

Cream shortening, Earth Balance and salt well.

Add cinnamon and vanilla and mix well.

Add powdered sugar alternating with rice milk until frosting is smooth.

Pipe onto cupcakes.


Amber said...

What an awesome blog you have! I don't believe we've ever met, but my mother worked with your husband in the Beaumont office. Even prior to my child being diagnosed with a couple of common food allergies himself, I already admired you as a mom trying to learn and still provide tasty and healthy meals and snacks for your family once your husband shared your family's story with me. In April we found out that unfortunately our 2-1/2 year old little boy apparently has both a peanut as well as an egg allergy. Even as a dietitian,food allergies were so out of my "comfort zone" and honestly just frightened and overwhelmed me! We are still learning more about his specific allergies and are taking it day-by-day, but I am so glad to have a blog such as yours to follow! Thanks for sharing your experience!:)

Lexi said...

You're welcome! I hope you get your son's food allergies figured out. Sometimes trying to determine all the allergens can be so difficult. I'm happy to help if I ever can. It has been so tough to figure out our allergies and then learn how to deal with them but we've seen such improvement that it makes it worth it. So, email me if you have any questions or if I can help with anything.

Anonymous said...

Wow, so good! Took these to a family dinner, they were a huge hit and everyone was surprised when I told them they were allergy free! Thanks for this great recipe, my husband loved them so much he almost didnt let me out of the house with them!!!!! It's funny as I'm the one with gluten, soy, dariy and egg sensitivity.

Huge fans of your blog and your amazing recipes as finding good baking " everything free" are hard to find.

Sending a big thanks from Canada,
The Browns

Lexi said...

You're welcome! Glad everyone liked them! We love this recipe.......
Thanks for the sweet comment! It's so great to hear when a recipe works out for someone else. Allergy free is hard work!!!
Blessings on your allergy journey :)

Post a Comment

Your comments are sweet as honey! Thanks for visiting the hive!

Content © Hives in the Kitchen | Design © 2012 Laura Jane
Unauthorized use of this site's design or code is strictly prohibited