Allergy-Friendly Strawberry and Chocolate Cupcakes

These are my go-to cupcakes for birthdays and everything!

I use my favorite icing recipe, Enjoy Life chocolate chips and Color Garden natural food colors and Surf Sweets jellybeans to decorate.

Enjoy!

This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Strawberry Cupcakes

1 3/4 cups oat flour or flour/blend of your choice
1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup pureed strawberries
1/3 cup vegetable oil

1 teaspoon white vinegar

1/2 teaspoon vanilla extract

Preheat oven to 350 and grease cake pan or muffin pan.

Combine flour, sugar, baking soda and salt.

In another large bowl combine the strawberry puree, oil, vinegar and vanilla.

Gradually stir in the flour mixture. Be sure to mix well.

Spoon the batter into the cake or muffin pan. Bake for about 30 minutes until a toothpick inserted in the middle comes out clean.

*Note that these will not come out pink because the oat flour browns. I don't want you to be surprised!

Chocolate Cupcakes

1 1/2 cups oat flour or flour/blend of your choice
1 cup sugar

1/4 cup unsweetened cocoa powder (I use Vermont Nut Free)

1 teaspoon baking soda
1/2 teaspoon salt

1 cup oat or rice milk

1/3 cup vegetable oil

1 teaspoon white vinegar

1/2 teaspoon vanilla extract

Preheat oven to 350 and grease cake pan or muffin pan.

Combine flour, sugar, cocoa powder, baking soda and salt.

In another large bowl combine the oat/rice milk, oil, vinegar and vanilla.

Gradually stir in the flour mixture. Be sure to mix well.

Spoon the batter into the cake or muffin pan. Bake for about 30 minutes until a toothpick inserted in the middle comes out clean.