I have not tried these cupcakes but they sure sound yummy!

Allergy Free Easter Cupcakes | Cybele Pascal Allergen-Free Cuisine See website for pictures!

Allergy-Free Easter Cupcakes

Makes 12 cupcakes

  • 1/2 cup rice milk
  • 1/4 cup vanilla vegan yogurt (I like So Delicious Coconut Milk yogurt)
  • 1 teaspoon cider vinegar
  • 1 1/2 cups Authentic Foods GF Classical Blend, or my Basic Gluten-Free Flour Mix
  • 1/2 teaspoon xanthan gum
  • 3/4 teaspoon double-acting baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 cup + 2 Tablespoons Spectrum Organic Vegetable Shortening
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 teaspoons Ener-G egg replacer mixed with 3 Tablespoons rice milk
  • 1 recipe Allergy-Free Vanilla Frosting (recipe follows)
  • India Tree Natural Decorating Colors
  • Jelly Beans (optional)

1. Preheat oven to 350°F. Line a cupcake pan with 12 liners.
2. Combine ½ cup rice milk with the yogurt, and the cider vinegar and set aside.
3. Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix with xanthan gum, baking powder, baking soda, and salt. Whisk well. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine vegetable shortening and granulated sugar. Mix on medium speed 2 minutes.
5. Add vanilla extract and egg replacer to bowl of stand mixer. Mix on medium speed 1 minute more.
6. Using a sifter, sift in the flour mixture in three batches, alternating with rice milk mixture, beginning and ending with flour mixture, and mixing until combined, about 30 seconds. Once batter is smooth, spoon about ¼ cup batter into each liner, filling the liners about three-quarters full. Do not overfill the liners, or they will rise too high.


Allergy-Free Vanilla Frosting
Makes enough for 12 Cupcakes.

  • 1/2 cup Spectrum Organic Vegetable Shortening
  • pinch of salt
  • 2 ½ cups confectioners’ sugar
  • 2 Tablespoons rice milk (plus more as necessary)
  • 1 teaspoon pure vanilla extract

1. In the bowl of a stand mixer fitted with the paddle attachment, cream shortening and pinch of salt on medium speed, about 2 minutes.
2. Add confectioners’ sugar in three batches, beating after each addition. Add rice milk and vanilla extract and beat until smooth and fluffy, about 5 minutes.