Halloween carrot cupcakes (allergy-free) Recipe
Total time: 30 to 60 minutes
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.
For 18 cupcakes
- 2 ½ cups (625 mL) all purpose flour
- 1 cup (250 mL) granulated sugar
- 2 tsp (10 mL) baking soda
- 1 tsp (5 mL) ground ginger
- 1 ½ tsp (7 mL) cinnamon
- ½ tsp (2 mL) nutmeg
- ½ tsp (2 ml) salt
- 1 ½ tsp (7 mL) baking powder
- ½ cup (125 mL) unsweetened apple sauce
- ½ cup (125 mL) canola oil
- 2 cups (500 mL) carrots, grated
- 3/4 cup (175 mL) apple juice
- 1 tbsp (15 mL) balsamic vinegar
- 3 cups (750 ml) icing sugar
- 2 tablespoons (30 ml) unsweetened apple juice
- 2 tablespoons (30 ml) lemon juice
- Preheat oven to 180°C / 350°F. Line 18 muffin tins with muffin cups and set aside.
- Combine flour, sugar, baking soda, ginger, cinnamon, nutmeg and salt in a large bowl. Set aside.
- 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.
- Spoon into prepared muffin tins and bake for 25 minutes or until cupcakes are golden brown and a tester comes out clean.
- Place icing sugar in a large bowl and whisk in apple juice and lemon juice to make a thick white glaze.
- 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.
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