Just had our last baseball game last night, and this allergy~friendly recipe was a hit AGAIN! Thank you to Amy Quilici for making these so that ALL the kids could enjoy a cupcakes in celebration!! They are dairy-free, egg-free, soy-free, peanut-free, tree-nut free and DELICIOUS! She even used our favorite Cream Cheese Pillsbury Icing Pillsbury Icing!
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| Smart Allergy~Friendly Education Zebra Cupcakes |
INGREDIENTS
2 C sugar
2 C whole flour
1 C whole wheat flour
2 tsp baking soda
1 tsp salt
*2 T to a 3/8 C cocoa, dry powder, unsweetened (adapt to your chocolate preference)
2 T vinegar, cider
2 tsp vanilla extract
¾ C oil (canola, vegetable, or corn)
2 C water
DIRECTIONS
1. Mix all dry ingredients, except cocoa.
2. Combine wet ingredients and mix together well.
3. Combine wet and dry ingredients (not cocoa); mix together for 2 minutes.
4. Divide mixture, putting 2/3 in a separate bowl. Add 1 to 2 T extra of flour to this mix. It balances out the extra you will be adding to the smaller portion and will bake more evenly.
5. Add 1 to 2 T cocoa to smaller mixture portion; adapt to your chocolately taste preference.
6. Fill cupcake pans halfway with vanilla.
7. Add 1 to 1 1/2 T of chocolate mixture to each cupcake.
8. With a toothpick, lightly swirl vanilla and chocolate together.
9. Bake at 350 degrees for 15 -20 minutes (maybe a little longer at higher altitudes) or until toothpick comes out of center of cooked cupcakes clean.
Want ALL vanilla cupcakes? Skip step 4 and ADD 3/8 C of flour to original mix. Want ALL chocolate cupcakes? Add 3/8 C cocoa to original mix. So many choices!
This is a family standby we have used for years. I have altered it a bit from the recipe my parents passed down. We love it for all occasions! I keep cupcakes on hand at school for special occasions and have some at home in our freezer for the same reason!
Enjoy!!
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