Preparation time: 20 minutes
Cooking time: 25 minutes

These festive allergy-free treats do not contain any eggs, dairy or nuts, but have all the taste of a delicious, moist carrot cake! You’ll be a hit at your next Halloween party, and have no fear of upsetting your allergic friends. A tasty recipe by EpiPen, the auto-injector for severe allergic reaction.

1. Preheat oven to 180°C / 350°F. Line 18 muffin tins with muffin cups and set aside.
2. Combine flour, sugar, baking soda, ginger, cinnamon, nutmeg and salt in a large bowl. Set aside.
3. Mix together baking powder and apple sauce in a separate bowl to make a foamy mixture. Add oil, carrots, apple juice and balsamic vinegar. Add wet ingredients to dry ingredients and stir until well combined.
4. Spoon into prepared muffin tins and bake for 25 minutes or until cupcakes are golden brown and a tester comes out clean.

Finishing

1. Place icing sugar in a large bowl and whisk in apple juice and lemon juice to make a thick white glaze.
2. Scoop about 1 heaped tablespoon of icing on top of each cupcake and use a palette knife to spread it out. It will continue to run a little before it sets. If you wish to add a festive look, simply add food colouring to colour the icing.