You know what sucks? Being a kid and sitting alone at the peanut allergy table. Being an adult with a food allergy is tough, but being a little kid with one seems damn near impossible.
I found Deb Perelman’s vegan recipe a while ago and tucked it away for the time my kiddos were old enough. I modified the recipe to make it non-vegan, but kept the recipe the same when it came to being egg-less. Having gone through early intervention education as an aide in college, I became hyper aware of childhood food allergies that can be so unfortunately isolating at an age when no one should feel anything other than being a fantastic kid.
- 1 cups plus 7 tablespoons (190 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea or table salt
- 1 cup (235 ml) milk (I used 2% milk)
- 1/3 cup (80 ml) melted butter
- 1 tablespoon (15 ml) lemon juice
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon almond extract
- 1/3 cup rainbow sprinkles
- 8 ounces (1 cup) cream cheese
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup (90 grams) powdered sugar, sifted if lumpy
- 1 teaspoon (5 ml) vanilla extract
Preheat oven to 350°F. Place cupcake liners in a 12-cup standard tin.
In a large bowl, whisk flour, sugar, baking powder, and salt together until well-mixed. Make a slight well in the center and add the milk, melted butter, lemon juice, vanilla, and almond. Whisk the wet and dry ingredients together just until no lumps remain. Stir in sprinkles with a flexible spatula.
Divide batter between 12 cups; each will be 2/3 full.
Bake for 15 to 20 minutes, until a toothpick inserted into the center of each cake comes out batter-free. Let cupcakes cool completely.
For the frosting, beat cream cheese, butter, powdered sugar and vanilla until lightly whipped. Pipe frosting evenly among the dozen cupcakes.