I love baking anytime, but I admit that fall is usually a baker's favorite time to be in a kitchen. Summertime for me, though, is still the season when I can spend extra time with my girls. When my food-allergic girl was a baby, I was sure we would never be able to share cookie making and the like. Almost 8 years later, we are all dusting cupcakes together!
To celebrate baking with your food-allergic kid, and summertime sunshine, try this recipe for Key Lime Cupcakes (+/- some coconut if it is allowed). They are fun to mix, and they only cook for <20 minutes, so you won't spend all morning in a hot kitchen.
1/2 cup boxed Key Lime pie filling (we tried both Oeteker and Southern comfort)
2/3 cup sugar
1 tsp vanilla
1/3 cup canola oil
1-1/2 Tbsp jarred unsweetened applesauce
1/2 cup shredded sweetened coconut flakes (optional)
3/4 cup water
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
3/4 tsp lemon juice
1-1/2 cups flour
I meant to get a picture of how much this batter bubbles as you stir, but we were having too much fun singing the Lava short song while the batter fizzed!
Preheat the oven to 400 degrees F.
Prepare a 12-cup muffin tin (line, spray, or both).
In a medium mixing bowl with a wooden spoon, combine Key Lime filling and sugar.
Add vanilla, applesauce, and oil, and stir.
If desired, stir the coconut flakes into the batter.
Slowly stir in water (I think lemonade would be great here too -- just use less white sugar to start).
Add salt, soda, and powder, followed by lemon juice, then stir lightly with the spoon or a small whisk. (Professional bakers: feel free to sift these dry ingredients into the flour first. My kids just love the acid-base bubbles too much, so I make sure to lightly whisk any clumps after the oohs and AAAS are through.)
Fold the flour by half cups into the batter. At this point, the bubbling grows!
Pour the batter into the cups up to 3/4 full. I like to use a 1/3 measure cup as a spoon to fill my pan.
Bake for 18-20 minutes, cool for 2 in the tray, and remove to a wire rack to cool ccompletely.
We had just enough batter left to make ~6 mini-muffins too. These cooked in just 9 minutes (don't forget to put water in the empty tin cups) and were delicious right out of the oven! My girls decided that they want these every day now. :-)
After your cupcakes cool, ice as desired (we have tried lime gelatin sugar frosting!) or let the lime and coconut flavors shine through with a simple powdered sugar dusting.
Hi, I'm Nicole.
ABOUT THE BLOG
An apothecary is a person or a place. Either one implies healing and relates to pharmacy in its truest sense, as a source of treatment and advice.
This blog is my way of uniting my pharmacy training with my efforts to provide a healthy and safe lifestyle for my family. In true apothecary form, I research and prescribe alternative ingredients that work just right in each specific recipe, and I would like to share the results with anyone who needs help making their own family’s kitchen allergy safe and heart healthy.
Nicole Van Hoey's books on Goodreads
Bakery Bites: Breads and Treats Without Dairy, Eggs, Nuts, Seeds, or Soy
ratings: 1 (avg rating 5.00)
Kitchen Adventures With Multiple Food Allergies: A Recipe Collection for Celebrations Without Dairy, Eggs, Peanuts, Tree Nuts, Seeds, or Soy