International Chocolate Day, July 7th!
Celebrate With These Delicious Allergy Friendly Chocolate Cupcakes!
Chocolate contains a mixture of ingredients. The main ingredient is typically cocoa powder, which is a processed version of the cacao bean. This powder is then mixed with a variety of other ingredients which can include sugar, fat, emulsifiers, and soy lecithin.
Many types of chocolate are also made with milk products, and/or are made in the same work-space as chocolates that contain nuts.
For people who are allergic to chocolate, it can be difficult to work out exactly what is causing the reaction because of the variability of the ingredients.
Here is an allergy friendly, quick and easy, chocolate cupcake recipe that is FREE of dairy, soy, nuts, peanuts, sesame, and vanilla. Happy International Chocolate Day!
1 bag sugar and Spice chocolate cake mix 1/2 cup of Earth Balance Soy Free 3 eggs 2/3 cup of rice milk 1 tablespoon of maple syrup 1 teaspoon cinnamon 24 raspberries (can be done with chopped strawberries or blueberries as well)
Heat oven to 350 degrees Mix ingredients (except raspberry) together using an electric mixer for 1 min 30 seconds Pour mix into cupcake pan w paper baking cups When cups are 1/2 full place one berry in the center and continue to fill until just under 3/4 full. Bake for 15-20 min Let cool and then place one rasp atop each muffin.