Vegan and Allergen Free Carrot Ginger Cupcakes with Orange Buttercream Frosting Photos

The name is a mouthful but these cupcakes (Carrot Ginger Cupcakes with Orange Buttercream Frosting) need many descriptors for all the great flavors involved.  I made these for the year-end birthday of my mother in law, I let her decide what she’d like to have as a treat (though she doesn’t need to eat allergy free, she does when she is visiting).  Carrot cake is a favorite of hers and she loved these!  In the Allergen Free Baker’s Handbook (amazon affiliate link), Cybele Pascal writes that these are her favorite cupcakes in the book and they are truly tasty.

I have made these before but never with fresh ginger (which I had on hand because we have been buying it to make Mama Pea’s green juice) and fresh orange juice.  If you’re shredding carrots and end up with too many you can use the rest for cole slaw, which reminds me I should share that recipe soon.  I do want to share more original recipes but still continue with my goal of testing (and sharing the results) of other recipes.

We’ve been eating this way for two years now, January is a weird time to remember the shock of the initial diagnosis.  It is also time to refill our epi-pen prescription.  However, I wrote a post called “On the Bright Side…” that I submitted to “Circle of Moms” (a link repository of sorts) that you can read here, if interested.  It wasn’t selected by them to be featured but 20 days after submission I am allowed to post a link to it.  I think it is timely to share; here’s the excerpt about her:

Did you know family can be awesome?  I kid you not!  When we got the full diagnosis of my daughter’s extensive allergies I did the only thing I could think of: I took every single allergen out of the house that I could.  Food, makeup, lotion, you name it.  I was not left with much but my mother in law was in the trenches with me, combing store shelves for “safe” food.  Then she started pulling out our bowls and combined sugar, quinoa flour, and some other odds and ends.  I was not sure what to make of it but when the quinoa cookies came out of the oven I ate six.  She spent three days making “tohu” (tofu out of garbanzo beans) & then adapted a vegan cheesecake for me.  She perfected a pancake recipe, a tortilla recipe, a biscuit recipe.  I’d say I missed baked beans and suddenly she was at work.  So next time you read of family acting like allergies are made up, think of Ma Liz (as my daughter calls her) being a chemist in the kitchen and a sleuth in the stores for her granddaughter and for the mom breastfeeding her. (read more here)

Oh, and she let E help her blow out the candle.  E’s wish?  “To blow out the candle.”

4 thoughts on “Vegan and Allergen Free Carrot Ginger Cupcakes with Orange Buttercream Frosting Photos

    1. Thank you for the comment! Are you baking allergen free? I know you can adapt these recipes backwards if you’re able to have wheat, for example. And first birthday!


Comments are closed.