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I am really looking forward to seeing Caitlyn grow in the next year, and this is just such a super fun age – she is literally into everything and it is all such a new discovery!
So let’s talk first birthday goodies!
This year I threw the wrench in of wanting to make it egg free since we have severe egg allergies now in our extended family. I also decided I wanted to make them refined sugar free – such lofty goals!
The Perfect 1st Birthday Cupcake
VANILLA CUPCAKE ::
- ½ cup olive oil Butter or coconut oil would work although coconut oil might change the flavor
- 1 cup whole organic cream If you are dairy free use coconut milk
- 2 cups unsweetened applesauce
- 3 TB apple cider vinegar DON’T leave this out – I know it is a strange ingredient and I promise you won’t taste it! It reacts with the baking soda to create the rise!
- 1 TB vanilla extract
- ¼ cup maple syrup
- 1 ¼ cup coconut flour
- 2 cups tapioca flour
- ¼ cup Great Lakes cold soluble gelatin the green container – see Tips section for where to get this – this helps with the bind since we aren’t using eggs!
- 1 TB baking soda
- 1 tsp sea salt
MAPLE BUTTERCREAM FROSTING ::
- 1/3 cup pure maple syrup
- ½ cup butter if you are dairy free use coconut cream
- ¼ tsp vanilla extract
- 1 cup tapioca flour
- For the cupcakes, literally dump it all in and blend with hand beaters!
- Scoop the batter into silicone muffin cups and bake at 350 degrees for 30 minutes. Check them around the 25 minute mark in case our ovens run differently.
- For the frosting you can put everything into a small mixing bowl and beat with handbeaters until smooth. If you want a thinner frosting you can use less tapioca flour.
- This made 2 dozen cupcakes. I did end up doing 2 batches of the frosting since I piped on the frosting and that takes up more – if you plan to just spread the frosting with a knife I think this amount would be perfect.
- Here is a safe source of coconut milk if you are dairy free and need to replace the cream.
- This is the Great Lakes cold soluable gelatin. It helps bind without the egg.
- Here is the coconut flour I like to use – it is less clumpy. And this is what the tapioca flour looks like.
- I baked these off a couple days before her party and they were just fine! Make them up ahead of time and then frost them the day of!
- I am just in love with silicone muffin cups! They not only help with clean up, but I have taken the same batter of the same batch and done part in silicone muffin cups and part in just a greased muffin tin and they come out so differently – for some reason without the silicone muffin cups they just don’t form/rise as pretty. Here are the pretty flower cups I use, and here are some that are just plain colors in case flowers aren’t your thing!
- If you have an older little one that can handle a few simple gluten free grains ok you could try my chocolate cake or strawberry cake too! These are also egg and nut free!
- Baby Caitlyn also enjoyed a few baby spoonfulls of this refined sugar free maple vanilla ice cream too! Super simple!
Please keep me posted if you try the cupcakes for your little one! I would love to see pictures!
This post was shared at Allergy Free Wednesdays!