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You are here: Home / holiday / Egg, nut, and dairy free Halloween cupcakes

Egg, nut, and dairy free Halloween cupcakes

October 22, 2014 by MCM Mama 13 Comments

October is sugar month in our house.  Between a mid-October birthday (how am I the mom of a TEEN now??) and a Halloween birthday (yes, Shoo was born ON Halloween) and Halloween itself, it seems like I am always baking in this house during October.  Sadly, I’m not the best baker in the world.

Add in the food allergies in our house and October used to be a bit stressful for me.  Luckily, when the kids were little, I found (and tweaked) a couple of recipes and they’ve become our standard recipes for Halloween baked goods.

allergen-free-cupcakes

Chocolate Cupcakes

Growing up, we used to eat what we called Wacky Cake. I think it was called that because a) it has no eggs in it and b) you mix it in the pan if you are making a cake. I use it for cupcakes now.

1.5 C flour
3 T cocoa
1/2 tsp salt
1 C sugar
1 tsp baking soda
2 tsp vanilla
1 tsp vinegar
6 T melted coconut oil
1 C water

Grease cupcake tins (or use papers) or 9×13 pan. Preheat oven to 350 degrees.

Mix dry ingredients in a bowl. Add all wet ingredients and mix until everything is combined, but don’t over stir. Pour mix into cupcake tins. Bake 20-30 minutes.

Makes 20-30 cupcakes.

brains-cupcakes

Applesauce Cinnamon Cupcakes

3 C applesauce (I prefer organic, no sugar added)
1.5 C sugar
3/4 C coconut oil (other oils work too)
2 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg
2 tsp ground cloves
2 C walnuts (optional, I don’t use)
2 C raisins or craisins (I only use if I’m making it as bread, not cupcakes)
4 C flour (I like King Arthur’s white whole wheat)

Grease cupcake tins (or use papers) or 9×13 pan. Preheat oven to 350 degrees.

Heat the applesauce, sugar, oil, and baking soda on the stovetop until bubbly and mixed together. Remove from heat. Stir in spices, flour, and optional ingredients if you are using them. Pour into cupcake tins or 9×13 pan. Bake 9×13 pan for about an hour and cupcakes for 20-30 minutes.

Makes 20-30 cupcakes.

halloween-cat-cake-chocolate

Frosting

I just use a simple powdered sugar frosting.

1 C powdered sugar
1/2 tsp vanilla
1-2 T milk of your choice (I usually use coconut milk as no one here is allergic to that…)

If I want it to be firmer, I’ll use a buttercream frosting recipe and substitute warmed coconut oil or butter or shortening, depending on who will be eating it LOL.

Now I just need to try making these with a non-wheat flour so I can have some (or maybe it’s better that I don’t!)

 

An InLinkz Link-up


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Comments

  1. Jen says

    October 22, 2014 at 12:06 pm

    I definitely need to try these! Thanks for sharing.
    Jen recently posted…BonfiresMy Profile

    Reply
    • MCM Mama says

      October 22, 2014 at 10:44 pm

      Hope you like them!

      Reply
  2. Deborah Brooks says

    October 22, 2014 at 4:05 pm

    your cat is very cute!
    Deborah Brooks recently posted…Rock n Roll DC Kickoff-Win an entry to the March RaceMy Profile

    Reply
    • MCM Mama says

      October 22, 2014 at 10:41 pm

      Thanks!

      Reply
  3. Christine @ Love, Life, Surf says

    October 22, 2014 at 4:06 pm

    I so appreciate these recipes! My kids and I have a lot of food allergies and yes, Halloween and all the candy and sweets make me nervous! Can’t wait to try these.
    Christine @ Love, Life, Surf recently posted…The PSL Workout {aka The Pumpkin Workout}My Profile

    Reply
    • MCM Mama says

      October 22, 2014 at 10:41 pm

      My older son can’t have most of what he gets, so I just buy him a bag of something he can have…

      Reply
  4. Char says

    October 22, 2014 at 5:16 pm

    I’ve never made a cake without eggs (except by accident and that didn’t end well). Is it the vinegar that helps it bind together?
    Char recently posted…A Public Service AnnouncementMy Profile

    Reply
    • MCM Mama says

      October 22, 2014 at 10:40 pm

      I’m not sure how it all works LOL. My mom gave me the chocolate recipe and experimented with the applesauce one until it was right. I suck at baking without very specific directions.

      Reply
  5. Earl-Leigh says

    October 22, 2014 at 5:21 pm

    This is awesome! I was just talking to a friend yesterday about a child in her daughter’s daycare who has a lot of allergies. His poor mama has been looking all over for recipes so that he can have “normal” goodies occasionally.
    Earl-Leigh recently posted…Blogging, Detoxing & FlexingMy Profile

    Reply
    • MCM Mama says

      October 22, 2014 at 10:39 pm

      Both of these are really yummy and totally kid approved.

      Reply
  6. Tina Muir says

    October 23, 2014 at 8:04 am

    LOVE it! I am a little excited for doing things like this with my kids….when I have them! We haven’t even carved pumpkins yet, but we did buy candy for trick or treaters! Love that it is sugar month, I will join that 😉
    Tina Muir recently posted…Find Your Strong- Is the “Runner” Body Image Finally Changing for the Better?My Profile

    Reply
  7. Lacey@fairytalesandfitness says

    October 23, 2014 at 5:23 pm

    I have no allergy to any foods but these cupcakes sound so tasty that they would be great to make even if you didn’t have any allergies. Yum!

    Reply
  8. Kierston says

    October 25, 2014 at 7:23 am

    Fun link up! Thanks for sharing this recipe over at #recipefriday 🙂 Have a good weekend!
    Kierston recently posted…#RECIPEFRIDAY…My Profile

    Reply
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Who is MCM Mama?
A slightly obnoxious mom and wife who loves good beer and running, who struggles a bit with depression especially in the winter and when running isn’t allowed, who’d rather go on a fun vacation than upgrade the kitchen or add a master bath, and has a minor addiction to the Marine Corps Marathon.

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