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 Cupcakes
for Everyone: Kids with food allergies don't have to miss
out on dessert. One of these delicious cupcake recipes --
including gluten-free and dairy-free varieties -- is just right
for your child.
by Karen Tack & Jacqueline Plant for Parents Magazine,
October 2004
For more articles like this
visit
http://www.bridges4kids.org.
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Inside this article:
1. Vanilla
Cupcakes
2. Gluten-Free Cupcakes
3. Dairy-Free Cupcakes
4. Reduced-Sugar Cupcakes
~~~~~~~~~~~~~~~~~~
1. Vanilla Cupcakes
A classic cupcake topped with creamy white frosting.
Cupcakes
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. Salt
10 Tbs. (1 stick plus 2 Tbs.) unsalted butter, softened
1 cup plus 1 Tbs. Sugar
2 large eggs
2 tsp. vanilla extract
3/4 cup milk
Vanilla Frosting
10 Tbs. unsalted butter, softened
2 1/2 cups confectioners' sugar
1 to 2 Tbs. Milk
1 tsp. vanilla extract
1. Heat oven to 350°F. Line 18 muffin cups with baking liners.
Coat liners with vegetable cooking spray.
2. In medium bowl, combine flour, baking powder, and salt. In
large bowl, with electric mixer on medium-high, beat butter and
sugar until light and fluffy. Add eggs and vanilla, beating to
combine. Reduce mixer speed to low, and alternately add flour
mixture and milk.
3. Divide batter among baking liners, and bake 20 to 25 minutes,
or until cake tester inserted in center comes out clean. Cool
completely.
4. Prepare frosting: In large bowl, with electric mixer on high,
beat butter until fluffy, about 4 minutes. Gradually add
confectioners' sugar until combined. Add milk, a little at a
time, until frosting is light and fluffy. Beat in vanilla.
2. Gluten-Free Cupcakes
These melt-in-your-mouth chocolate delights contain no gluten
or wheat.
12 oz. semisweet chocolate morsels (1 1/3 cups), Nestle*
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 large eggs, separated
1/2 cup sugar, divided
2 tsp. gluten-free vanilla extract*
Sweetened whipped cream
Mini chocolate chips, Nestle*
1. Heat oven to 350°F. Line 18 muffin cups with baking liners.
Coat liners with vegetable cooking spray. Stir chocolate and
butter in heavy saucepan over low heat until smooth. Remove from
heat. Cool to lukewarm.
2. In large bowl, with electric mixer on high, mix egg yolks and
1/4 cup sugar until very thick and pale, about 3 minutes. Fold
in chocolate mixture and vanilla. Using clean, dry beaters, beat
egg whites and remaining 1/4 cup sugar in bowl until stiff but
not dry, about 2 minutes. Fold egg-white mixture into chocolate
mixture until combined. Divide batter among baking liners.
3. Bake 28 to 30 minutes. Cool completely. Serve with dollop of
sweetened whipped cream and chips.
*For gluten-free vanilla extract, call Wilton Industries at
800-794-5866. Nestle has confirmed that its chocolate morsels
are gluten-free.
3. Dairy-Free Cupcakes
Flavored with mashed banana and orange juice and zest, these
scrumptious cupcakes are totally dairy-free -- with no butter or
milk -- and egg-free.
Cupcakes
2 3/4 cups all-purpose flour
1 1/4 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup orange juice
1/2 cup vegetable oil
2 large ripe bananas, mashed (about 1 cup)
1/2 tsp. grated orange rind
1/2 cup walnuts (optional)
Glaze
1 cup confectioners' sugar
1/4 cup orange juice
Sprinkles
1. Heat oven to 400°F. Line 18 muffin cups with baking liners.
Coat liners with vegetable cooking spray.
2. In large bowl, combine flour, sugar, baking powder, baking
soda, and salt. Stir in orange juice, oil, bananas, orange rind,
and nuts, if desired.
3. Divide batter among baking liners, and bake 25 minutes. Cool
completely.
4. Low-Sugar Cupcakes
This apple-spiced treat has 2/3 less sugar than our regular
frosted cupcake.
Cupcakes
2 cups all-purpose flour
1/2 cup wheat germ
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. ginger
1/8 tsp. allspice
3/4 cup buttermilk
1 cup unsweetened applesauce
1/2 cup unsalted butter, softened
1/2 cup sugar
1 large egg
Cream-Cheese Frosting
4 oz. cream cheese, softened
4 Tbs. unsalted butter, softened
2 Tbs. Honey
1. Heat oven to 350°F. Line 18 muffin cups with baking liners.
Coat liners with vegetable cooking spray.
2. In medium bowl, combine flour, wheat germ, baking soda,
cinnamon, baking powder, ginger, and allspice. Combine
buttermilk and applesauce in measuring cup. In large bowl, with
electric mixer on medium, beat butter and sugar until light and
fluffy. Add egg, beating well. Alternate adding flour mixture
with buttermilk mixture, beating to combine.
3. Divide batter among baking liners, and bake 25 minutes. Cool
completely.
4. Prepare frosting: In medium bowl, mix together cream cheese,
butter, and honey until smooth.
4. In small bowl, mix sugar and orange juice until smooth.
Drizzle over cupcakes and top with sprinkles.
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