My son is allergic to dairy, eggs, soy, bananas, and all nuts. As a result, baking is a bit challenging. Here’s a quick and easy way to handle birthdays if you have happen to have a kid with the same allergies. Also, delicious!
Cupcake Ingredients:
1 Gluten-free, Dairy-free & Egg-free chocolate cake mix (I use Bob Mill’s gluten free cake mix)
1 540 ml can of pure pumpkin puree
2 – 12 cup muffin tins with 24 muffin liners
Icing Ingredients:
2 & 2/3 cup icing sugar
1/2 cup coconut oil
1/4 cup coconut milk
1/2 cup cocoa powder
1 t vanilla extract
1/2 t salt
Cupcake Instructions:
Skip all the directions on the cake mix. Pour dry cake mix in a bowl, mix in the pumpkin puree gently – don’t over mix. Scoop the mix into the muffin tins. Bake according to muffin time on cake mix box.
Voila. Delicious chocolate cupcakes with a distinctly fudgy moist texture. YUM YUM.
Icing Instructions:
Mix all the ingredients together with a hand mixer. While cupcakes are still warm, but not hot, spread icing on cupcakes. Top with a jellybean or two.
Plum Hill 