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Posted By Allergic Living On 2010/07/02 @ 3:19 pm In Birthday,Cakes, Cupcakes,Cakes, Cupcakes,Dessert,DFCF,Eggs,Fish,For Kids,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Sulphites,Tree Nuts | No Comments
Makes 18-20 cupcakes
Free of: All top allergens except egg, wheat and optional dairy (alternative suggested).
*Note: To sour soy milk, add 1 tbsp (15 mL) white vinegar to 1 cup (250 mL) soy milk.
Recipe by Food Editor Simon Clarke
First published in Allergic Living magazine.
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