Allergy-Friendly Carrot Patch Chocolate Cupcakes

Photo: Laurie Sadowski

Looking for that perfect dessert that skips on the usual suspects, such as wheat flour, dairy, eggs and nuts? Then look no further. These rich, moist and fluffy carrot-chocolate cupcakes will have everyone in your household swooning with anticipation.

Each cupcake is topped with a thick layer of vanilla “buttercream” and a fun spring-inspired theme. Don’t be afraid to slather on the frosting – those carrots need somewhere to grow, after all!

Makes: 12 cupcakes
Free of: gluten and all top allergens

Ingredients

Chocolate Cupcakes

  • 1 cup granulated sugar
  • 1 cup (136 g) sorghum flour
  • 1/3 cup (27 g) unsweetened cocoa powder, sifted
  • 1/4 cup (40 g) teff flour
  • 1/4 cup (30 g) tapioca flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp xanthan gum
  • 1/8 tsp baking powder
  • 1 cup cold water (see Recipe Tips)
  • 1/4 cup vegetable oil, such as canola or mild olive oil
  • 1 tbsp cider vinegar
  • 1 tsp vanilla extract

Vanilla Buttercream Frosting

  • 1/2 cup dairy-free, soy-free buttery spread
  • 2 tsp vanilla extract
  • Pinch salt
  • 3‚Äì3 1/2 cups confectioners’ sugar, sifted
  • 2 to 3 tbsp dairy-free milk beverage

Decoration

  • 1/2 small allergy-friendly chocolate bar or about 1 oz semi-sweet baking chocolate, finely grated
  • Allergy-friendly candy (Fruit by the Foot and Mike and Ike; see Recipe Tips)

Recipe Tips

For a richer chocolate taste and flavor boost, use 1/2 cup coffee and 1/2 cup water in place of the 1 cup of water.

You can get orange and green Fruit By the Foot in the "Color By the Foot" variety – 4 individual packages will be enough for 12 cupcakes. If you use Mike and Ike carrots, you will only need 2 individual packages for the stems.

Orange Mike and Ike candies are in the Original Fruits 5 oz box.

Instructions

  1. For the cupcakes, preheat oven to 350° F. Line a standard muffin pan with liners.
  2. Whisk the dry ingredients in a large bowl.
  3. Whisk the wet ingredients in a liquid measuring cup. Add it to the dry mixture. Stir until well-mixed.
  4. Divide the mixture into each muffin cup, to about half full.
  5. Bake for 19 to 22 minutes, until a toothpick inserted in the middle of a cupcake comes out clean. Transfer each cupcake a wire rack to cool completely.
  6. For the frosting, put buttery spread, vanilla extract, and salt in the bowl of a stand mixer or a large bowl. Beat with a stand mixer (or hand mixer) until fluffy.
  7. Add 3 cups of the confectioners’ sugar and 1 tablespoon of milk beverage. Beat until smooth. Scrape down sides of the bowl. Add additional confectioners’ sugar and milk as needed to get the right frosting consistency, beating until lightly and fluffy.
  8. Spread frosting on the cooled cupcakes. Sprinkle with the grated chocolate.
  9. For the candy carrots, cut green Fruit by the Foot into thin strands. Use your fingers to twist the bottom of 3 to 4 pieces together. This will be the stem. To make the carrots, roll orange Fruit by the Foot over itself into a cone shape. Variation: You can also make carrots from orange Mike and Ike candies. Simply use a skewer to pierce the bottom of a candy and press the stem inside.
  10. Top cupcakes with candies, either “planting” Mike and Ike carrots in the frosting or laying a larger Fruit by the Foot carrot on top.
  11. Serve and enjoy! Leftovers may be stored in the refrigerator in an airtight container for up to 2 days or put in the freezer.

 

is author of The Allergy-Free Cook series and a series of gluten-free and vegan baking eBooks. See her work at http://www.lauriesadowski.com and http://www.etsy.com/ca/shop/letsbaketogether