I got this recipe from Martha Stewart show the other day .  It is allergen Free, no eggs or milk.  I think it would be great to take as a school snack for your kids class this way the kids with allergies don't miss out!

Goofey Cake Cupcakes-Allergen Free

Makes 1 dozen

*1 1/2 cups cake flour(not self rising)

*3/4 cup sugar

*1/4 cup cocoa powder

*1 tsp baking soda

*1/2 tsp salt

*5 tblsp vegetable oil

*1 tblsp white vinegar( I didn't have white vinegar so I used apple cider vinegar)

*1tsp pure vanilla extract

1 1/4 cups water


Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners. Mix dry ingredients then add liquid ingredients and mix together until smooth.  Batter should look more watery than normal cake batter.Pour batter into muffin tins, filling each cup 1/2 to 3/4 full.  Transfer to over and bake , rotating pan halfway through cooking, until toothpick inserted comes out clean, 20-25 minutes.

Very Important:    Immediately remove cupcakes from pan and transfer to a wire rack. Because there is so much liquid, if you don't do this they will get soggy on the bottom. Let cool before frosting.

Vanilla Frosting

Makes enough for 1 dozen cupcakes

*1 3/4 cups confectioners sugar

*1/2 cup dairy free margarine, chilled

*1/8 tsp salt

*1/2 tsp pure vanilla extract

1 tbsp rice milk


With electric mixer, combine 1 1/4 cups sugar, margarine,salt and vanilla, scraping down the sides when necessary. Add rice milk and continue mixing until well combined.  With mixer running slowly add remaining 1/2 cup sugar and mix well.  Store in an airtight container refrigerated for up to one week.




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