Today Miss J went to her first every kids birthday party!
She was so excited to get the invitation, there was no way she wasn’t going to the party.
The lovely Mum of the birthday girl contacted me last week to let me know what food she was making for the party. She asked if they were safe for Miss J and what changes she could make to make them safe, ie free of dairy, eggs, kiwi, peanuts, tree nuts.
Apart from the homemade sausage rolls and pizza (she actually made a separate one without cheese for Miss J!!) and saveloys, all of the food was safe for Miss J. The fairy bread was using safe bread and sprinkles, with Nuttelex; the popcorn was homemade with just salt; the chips were safe ones; frog in the pond used a lolly frog instead of chocolate; the fruit platter didn’t have kiwi; and the lolly bags were safe lollies.
I told her I would bring along some sausage rolls and a cupcake that was safe for Miss J. Unfortunately after 6 failed batches of puff pastry that baked more like a biscuit, I gave up on the sausage rolls, and made cupcakes, I was pretty confident Miss J wouldn’t mind having an extra cupcake instead of a sausage roll 🙂
So yesterday I whipped up a batch of our favourite cupcakes
Dairy, Egg, Nut Free, Vegan Chocolate Zucchini Cupcakes
These allergy friendly little cupcakes are quick to make and bake, and always a hit with Miss J, family and friends, they’re chocolatey and moist (surely this is the only context that word isn’t cringeworthy!!).
- 1½ cup Plain Flour
- ¼ cup Cacao or Cocoa Powder
- ¾ cup Coconut Sugar or Caster Sugar
- 1 tsp Baking Soda / Bi Carb Soda
- ½ tsp Salt
- 1 cup milk - I have used Soy and Oat with success
- 1 tbsp Apple Cider Vinegar - can use white vinegar
- 2 tbsp Coconut Oil, melted
- 2 tbsp Apple Sauce
- 1 tsp Vanilla Extract
- 1 cup Zucchini, grated
- Preheat fan forced oven to 200c, turn back to 180c when you put the tray of cupcakes in to bake
- Line with wrappers or spray cupcake or mini muffin tray with non stick spray, I used a silicone 12 cupcake tray and sprayed lightly with Rice Bran Oil
- In a bowl mix together the milk and vinegar, let sit while preparing the remainder of the recipe
- In a large bowl sift together the dry ingredients, give them a good whisk together, make a well in the middle
- Add the curdled milk/vinegar mix, plus the coconut oil, applesauce and vanilla into the well, stir lightly to just combine
- Add the grated zucchini, fold together lightly
- Spoon the mixture into the cupcake or mini muffin holes
- Bake for approx. 20 minutes, test center with skewer, when the skewer comes out clean, they're done
- Remove tray from oven, cool slightly then remove the cupcakes from the tray onto a cooling rack
- Ice once completely cooled
- My icing was a quick mix of icing sugar, vanilla paste, hot water, mixed till consistency, I dipped the cupcakes in and topped with sprinkles
So if you’re after allergy friendly treats, these chocolate zucchini cupcakes are worth a try. They are delicious and not too bad for you, at around 95 cals per cupcake.
If you’re after a more decadent icing, try my chocolate buttercream recipe
I would love to hear what you think of the cupcakes if you give them a try!
Till next time,
Mel – ThisHapp-y Mumma