Tag Archives: cupcakes

Gluten Free Edible Sand for Cupcake Decorating

Baked, Dessert, Snack, Uncategorized February 25, 2015 Leave a comment

Edible Sand for Cupcake Decorating

My daughter wanted a beach themed birthday party for her 8th birthday. We live in New England and her birthday is in February so of course I had to find a way to bring the beach to her! I made my gluten-free, dairy free, egg free Spice Cupcakes with Cinnamon Icing and added edible sand and a cute paper party umbrella to each cupcake, they were adorable and she loved them!

Follow my recipe for the Spice Cupcakes with Cinnamon Icing and add the sand on top of the icing just after adding the icing while it is still tacky.

To make the sand I simply put about 1 cup of Enjoy Life Perky’s Crunchy Flax cereal in a resealable bag and crushed it with a rolling-pin until it had the look of sand. Add about 1/4 tsp. of cinnamon for flavor. Sprinkle a spoonful of sand on each cupcake and add a party umbrella.

That’s My Plate of View!

Spice Cupcakes with Cinnamon Icing

Baked, Dessert, Snack February 19, 2015 Comments: 2

Spice Cupcakes with Cinnamon Icing

These Cinnamon Spice Cupcakes are a hit every time I bake them for an event. Due to food allergies, my baking is always wheat free, gluten-free, egg free, dairy free, peanut free and tree nut free. When I make these cupcakes, inevitably someone who does not have dietary restrictions never misses a single ingredient and asks me for the recipe. Here it is!

Spice Cupcakes 

Ingredients

  • 2 ¼ cup    oat flour
  • 1 cup         sugar
  • 1 tsp.         baking soda
  • 1/2 tsp.      salt
  • 1/2 tsp.      ground allspice
  • 1/8 tsp.      xantham gum
  • 1/3 cup      oil
  • 1 tsp.         apple cider vinegar
  • 1/2 tsp.      vanilla
  • 1 cup         cold water

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, add oat flour, sugar, baking soda, salt, allspice and xantham gum.
  3. In a separate bowl or (measuring cup to save having to clean another bowl), mix the oil, vinegar and vanilla.
  4. Add the oil mixture along with the water to your dry ingredients.
  5. Mix well.
  6. Line your muffin tins and fill each one about 1/2 way.
  7. Bake for 16 to 20 minutes.

Cinnamon Icing

Ingredients

  • 1 lb Confectioners sugar
  • 2 tbsp. Earth Balance soy free buttery spread (or non-dairy shortening of your liking)
  • 1/3 cup of rice milk (or milk substitute of your liking)
  • 3/4 tsp. cinnamon
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt

Directions

  1. In a large bowl mix the ingredients listed above.
  2. Add more rice milk if you want thinner icing.
  3. Spread or drizzle over your cupcakes.
  4. Sprinkle cinnamon on top of each cupcake (optional).

That’s My Plate of View! Enjoy!

Cupcakes – gluten free, dairy free, egg free

Dessert, Snack July 26, 2013 1 Comment
Cupcakes - wheat free, gluten free, egg free, dairy free, peanut free

Cupcakes – wheat free, gluten-free, egg free, dairy free, peanut free

Every child deserves to have delicious cupcakes. Even children like my daughter who have life threatening food allergies to wheat, diary and eggs. As a mom who loves to bake, I felt that it was my duty to seek out the best possible cupcake recipe for her! Living with food allergies is hard enough, I didn’t want her to feel left out being the only kid at a birthday party with out a yummy cupcake.

After lots of trial and error experimenting with gluten-free cake mix and egg alternatives I found an amazing recipe. Thanks to Emily Hendrix and her Sophie-Safe Cooking cookbook, my daughter and my whole family can safely enjoy delicious cupcakes. These cupcakes are so good that people don’t realize they are eating a wheat, egg, and dairy free food. I made one change to the recipe by adding an 1/8 tsp of xantham gum to the dry ingredients. Adding xantham gum helps to keep the cupcakes from crumbling.

Chocolate Cupcakes

Adapted from Sophie-Safe Cooking by Emily Hendrix

2 cups        oat flour
1 cup         sugar
1/4 cup      cocoa powder
1 tsp.         baking soda
1/2 tsp.      salt
1/8 tsp.      xantham gum
1/3 cup      oil
1 tsp.         apple cider vinegar
1/2 tsp.      vanilla
1 cup         cold water

Preheat oven to 350°F. In a large bowl, mix oat flour, sugar, cocoa powder, baking soda, salt, and xantham gum. In a measuring cup measure the oil. I like to save having to wash a second bowl by adding the vinegar and vanilla to the oil in the measuring cup. Add the oil mixture to your dry ingredients, then add the cold water and mix well.

Line your muffin tins and fill each one about 1/2 way. Bake for 16 to 20 minutes.

I highly recommend the Sophie-Safe Cooking book. This is a very uncomplicated cookbook for any family dealing with multiple food allergies. The recipes are very simple and very family friendly. So far every recipe I have tried has been a hit with my daughters and my husband. Buy it as a gift for a food allergy family you know and they just might thank you with a batch of these yummy cupcakes! 

That’s my plate of view. Enjoy!