We have some serious food allergies at our house. Curly has egg and dairy allergies. Bee has about 20 different allergies-many of them life threatening. And we suspect that Punkin has some allergies as well. Our allergy situation makes for some interesting meals around here! We have to be creative in the kitchen.
We can’t have peanut butter (that’s not surprising)! We can’t have any type of nut butter either (goodbye almond and cashew butter). I’ll never get to try Nutella. And we are also allergic to Sun Butter made with sunflower seeds. We just cannot win! But we’ve recently discovered a substitute in the form of No Nut Butter-which is made from golden peas. Sounds pretty scary huh? It’s actually a really yummy substitute. So, we’ve been experimenting with some new recipes for our No Nut Butter. Here’s our latest success!
This is our allergy free cupcake recipe to mimic peanut butter, chocolate cupcakes. I challenge anyone to tell that it’s gluten free, vegan, and not even made with real peanut butter. The cupcakes have a big peanut butter flavor with just enough chocolate. They are heavenly!
This cupcake recipe is gluten free, dairy free, egg free (vegan), soy free, peanut free, and nut free.
To use regular wheat flour, use the written amount, just omit the xanthan gum.
To use eggs in this recipe, omit the egg replacer and use 3 eggs.
To use dairy products, use butter (or even margarine) in place of the Earth Balance. You can also use your milk of choice in place of the hemp milk. For the chocolate, you can use any chocolate-even milk chocolate.
Combine flour, xanthan, baking powder, and salt in large bowl. Whisk well.
Cream butter with No Nut Butter in bowl of mixer.
Add both sugars and beat until well blended and fluffy.
Add egg replacer mixture and vanilla and mix well.
Alternately add flour mixture with hemp milk, starting and ending with flour mixture.
Beat until just combined. Don’t over mix.
Pour half of the batter in a separate bowl.
Mix melted chocolate into one of the bowls.
Fill each lined or sprayed muffin cup with half of the No Nut Butter batter and half of the chocolate batter.
Use a knife or toothpick to swirl the batter together.
Smooth the top with a spatula.
Bake at 375 for 15-17 minutes or until toothpick inserted in centers comes out clean. Don’t over bake as the chocolate will burn.
Let cool in tins for 5 minutes and then turn out onto a wire rack to cool.
Makes 24 cupcakes.
Here’s the vegan icing recipe to go with the cupcakes. It can also be made with cream cheese. Just use 8 oz of cream cheese in place of the Earth Balance and the shortening. You can also use your milk of choice in this recipe.
Cream the Earth Balance and shortening well.
Add in the No Nut Butter and vanilla and mix well.
Add in a pinch of salt.
Add in the powdered sugar, adding small amounts of milk until the icing reaches the desired consistency.
Gently fold in the melted chocolate until the icing has chocolate icing swirled throughout.
Scoop into pastry bag and pipe onto cupcakes when they are cool.
Note-You could make this recipe using any peanut or nut butter that you like. If do you do try a different butter, I recommend lowering the amount of salt in the recipe. Use only 1/2 tsp of salt at the most. Pea Butter is not salted so I always add a little extra salt to my recipes when using this type butter.
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