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Carrot Cupcakes with Dairy-Free Pineapple Cream Cheese Frosting
Posted By Alisa Fleming On 2013/03/28 @ 11:13 am In Baking,Cakes, Cupcakes,Cakes, Cupcakes,Celiac, Gluten-free,Dessert,Eggs,Fish,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Spring,Sulphites,Tree Nuts,Wheat | No Comments
A touch of pineapple in both the cupcakes and frosting puts a spring in the step of this recipe. For the frosting, several brands of dairy-free cream cheese alternative are now available, but they tend to be slightly softer and less pungent than dairy cream cheese. To compensate and punch up the flavor, this recipe uses a higher ratio of cream cheese alternative and a squeeze of citrus. –Alisa Fleming
Free of: dairy, nuts and gluten, plus the other top allergens. For those not following a gluten-free diet, a flour alternative is included.
Makes 16 cupcakes
Next: Recipe Notes
• Egg Substitute: Omit the eggs and white sugar, and add 1/4 cup of honey or agave nectar. Increase the baking soda to 1 teaspoon. This makes just 12 cupcakes.
• Flour Use: If gluten is not an issue for you, then omit the brown rice flour, tapioca starch, potato starch and xanthan gum, and instead use 1 1/2 cups of all-purpose flour.
• Coconut: While most allergists do not consider coconut a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.
Alisa Fleming is Allergic Living’s Senior Editor and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living. She is also founder and chief editor of the popular Godairyfree.org  website. Recipe was first published in Allergic Living magazine.
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 Recipe Notes: http://allergicliving.com/index.php/2013/03/28/carrot-cupcakes-with-dairy-free-pineapple-cream-cheese-frosting/?page=2#codeword
 Godairyfree.org: http://www.godairyfree.org/
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