Is it me, or are there more food allergies floating around the classroom than when we were in school? It seems every time I turn around there is a new diet concern for one of our little friends. Dye sensitivities, low sodium, egg-free, nut-free, gluten free. It’s a lot to keep track of.
Planning a children’s birthday party to accommodate special diets can be a big bummer. Before your frustration sets in, take a moment to look at it from the eyes of a child endangered by food. Attending a party is a genuinely stressful situation.
A friend of mine bakes her own egg free cupcakes for her daughter to bring to parties so her little girl won’t be left out of the fun. My reaction to that? What a great mom and what a missed opportunity for the hostess.
I want my friends and their children to feel comfortable and SAFE in my home. Occasionally that means putting a little more effort into my menu planning. It’s just one event. No biggie. Imagine how challenging it is for a child to live with the allergy every day, or how terrifying it is for those parents that can’t be at their child’s side every minute of every day.
In an effort to be a good host and good friend I went on the hunt for the perfect allergy free cupcake recipe. Not only did it need to be both egg and and nut free, it also needed to bake properly. My allergy wary friend told me egg substitutes are keeping her cakes from rising and her cakes often sticks to cupcake liners.
I stumbled on a recipe over at Cookies and Cups. It’s a very simple, no frills recipe. There are no special ingredients required. Everything I needed was already in my pantry. (My version of the recipe is at the bottom of this post.)
The results were better than I hoped for. This is going to become my new go to cupcake recipe. It’s that easy and that delicious.
There is also a pretty little rise to the cake.
As requested, the cake does not stick to the paper liner.
Despite the lack of eggs the cake has a velvety texture similar to bakery style cakes.
Another bonus, without the egg yolks you get a true white cake with a delicate vanilla flavor. It really is a very elegant little treat.
If you are bringing treats to school or hosting a party for guests with allergies sometimes you have to go the extra mile. For me, it is worth my time to be the home where all kids are free to enjoy a birthday bash with wild abandon. I hope you’ll agree.
- 3 cups cake flour
- 2½ tsp baking powder
- ½ tsp salt
- ½ cup of softened butter
- 1½ cups sugar
- 1½ cups milk
- 4 tsp vanilla
- Preheat oven to 350
- Sift dry ingredients together.
- Beat sugar and butter together in mixer until light and fluffy.
- Add vanilla to milk.
- Add flour and milk to butter mixture in alternating batches. Begin and end with flour.
- Blend until combined 1-2 minutes.
- Fill lined cupcake pan ⅔ full.