Allergy Free Strawberry Cupcakes
By: Cybele Pascal
Published: May 19, 2011

With strawberry season in full swing, local farmer’s markets are overflowing with these sweet little beauties.  Take advantage of their cheaper price tag, and bake strawberries into all your favorite treats.  Brimming with vitamin C and fiber, strawberries make these lovely cupcakes almost a health food! So pretty in pink, these gems are great for birthdays, class parties, or an afternoon tea. And don’t forget your Memorial Day barbecue, they’re perfect for that too.  Don’t they look like they must be bad for you? Nope, 100% natural, gluten-free, vegan, and free of all top food allergens.
 Allergy-Free Strawberry Cupcakes
	(Gluten-free, Vegan, Nut-free)
Makes 12 cupcakes
	1 cup fresh strawberries, sliced
	1/4 cup rice milk
	1 teaspoon lemon juice
	1 1/2 teaspoons pure vanilla extract
	1 1/2 cups Authentic Foods GF Classical Blend, or my Basic Gluten-Free Flour Mix
	1/2 teaspoon xanthan gum
	3/4 teaspoon double-acting baking powder
	3/4 teaspoon baking soda
	3/4 teaspoon salt
	1/4 cup + 2 Tablespoons Spectrum Organic Vegetable Shortening
	1 cup granulated sugar
	2 1/4 teaspoons Ener-G egg replacer mixed with 3 Tablespoons rice milk
	1 recipe Allergy-Free Strawberry Frosting (recipe follows)
	12 small strawberries
	1. Preheat oven to 350°F. Line a cupcake pan with 12 liners.

2. Puree strawberries in blender, until reduced to ½ cup liquid.  Add a few more strawberries if necessary.
	3. Combine ½ cup strawberry puree with ¼ cup rice milk, lemon juice, and vanilla extract. Set aside.
	4. Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix with xanthan gum, baking powder, baking soda, and salt. Whisk well. Set aside.
	5. In the bowl of a stand mixer fitted with the paddle attachment, combine vegetable shortening and granulated sugar. Mix on medium speed 2 minutes.
	6. Add egg replacer to bowl of stand mixer. Mix on medium speed 1 minute more.

7. Using a sifter, sift in the flour mixture in three batches, alternating with strawberry mixture, beginning and ending with flour mixture, and mixing until combined, about 30 seconds. Once batter is smooth, spoon about ¼ cup batter into each liner, filling the liners about three-quarters full. Do not overfill the liners, or they will rise too high.
	8. Bake in the center of the oven 20 minutes until a skewer or toothpick inserted into the center of a cupcake comes out clean, and cupcakes are a lovely berry color.  The cupcakes won’t be pink, they bake up more berry blue.  (The frosting is pink!)
	9. Remove from oven and transfer cupcakes to a cooling rack to let cool completely before frosting. Either pipe frosting or use a frosting spatula to spread it. Top each cupcake with a strawberry.
 Allergy-Free Strawberry Frosting
	Makes enough for 12 Cupcakes
	½ cup fresh strawberries, sliced
	1 cup Spectrum Organic Vegetable Shortening
	pinch of salt
	3 ½ cups confectioners’ sugar, sifted
	½ teaspoon pure vanilla extract
	1. Puree strawberries in blender. Set aside.
	2. In the bowl of a stand mixer fitted with the paddle attachment, cream shortening and pinch of salt on medium speed, about 2 minutes.

3. Add confectioners’ sugar in three batches, beating after each addition. Add 3 Tablespoons of the strawberry puree, and vanilla extract and beat until smooth and fluffy, about 3 minutes.
	Allergy-Free Strawberry Cupcakes © 2011 by Cybele Pascal
For more allergy-free recipes check out Cybele Pascal: Allergen-Free Cuisine
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.

Comments:
Alison
May 20, 2011

Thanks for the recipe - it's just in time for my son's second birthday and they are in the oven as I type!
Marie

I tried this cupcake recipe today and they turned out yummy. Thanks for sharing this. With strawberry season here, my little guy is always up for strawberry-flavored dessert. I gave these a try and he just loved it. This recipe is a keeper. For school tomorrow, I'll be packing his lunch with one of these in a carrier. Yeah. !! :)