Allergen-Free Mini Cupcakes

Allergen-Free Mini Cupcakes are a great option for those with food allergies or dietary restrictions, as they are free from common allergens such as gluten, dairy, and eggs.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.

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Easy

Allergen-Free Mini Cupcakes

Cooking Method: Baking Cuisine: American, Bakery Courses: Anytime, Bakery, Dessert Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 12 Calories: 2160

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup All-purpose flour
• ¹⁄₂ cup Granulated sugar
• 1 teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Unsweetened applesauce
• ¹⁄₄ cup Vegetable oil
• ¹⁄₂ cup Almond milk
• 1 teaspoon Vanilla extract
• ¹⁄₂ cup Vegan chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
3. In a separate bowl, mix together the unsweetened applesauce, vegetable oil, almond milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the vegan chocolate chips.
6. Line a mini cupcake pan with cupcake liners and fill each liner with the batter.
7. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let the cupcakes cool in the pan for 5 minutes.
9. Transfer the cupcakes to a wire rack and let them cool completely.
10. Enjoy your allergen-free mini cupcakes!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 27g9%

Sugars 15g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.