Over the weekend, we went to a Halloween party – kids and grownups alike dressed up and spent a fun evening eating and having a great time.
Here’s something crazy: Four of the six families there had kids with food allergies. We didn’t plan it that way. We didn’t go out and hunt for folks with allergies. Food allergies are just becoming that common.
So anyway, in addition to our usual prohibition of milk, egg, peanuts, tree nuts, sesame seeds, fish, and shellfish (which we’ve been eliminating from our parties for years), at this party we also got to eliminate gluten and citrus fruits.
And it still worked out great, with plenty of food to spare! We had tacos with all the fixings (including Daiya cheese and Tofutti sour cream), salsa, corn chips, pinto beans, Spanish rice, Jell-O Jigglers, cornbread, and pumpkin chocolate chip cupcakes. Those cupcakes were so good! I asked Cathy if I could post her recipe here, and she graciously said yes. They’re easy to make using an allergy-safe yellow cake mix! So here is her super-yummy recipe, just in time for Halloween and Thanksgiving get-togethers.
Cathy’s Allergy-Safe Pumpkin Chocolate Chip Cupcakes
- 1 box safe yellow cake mix (Cathy used Cherrybrook Kitchen’s Gluten-Free Yellow Cake Mix)
- 1 15-oz can of pumpkin (make sure it’s canned pumpkin, not pumpkin pie filling)
- 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp ground nutmeg, and 1/4 ground cloves)
- 1/4 c. rice milk
- 1/2 c. dairy-free, nut-free chocolate chips (such as Enjoy Life brand)
- Safe decorations, like colored sugar, safe sprinkles, or plastic spider rings
For frosting, try Pillsbury Creamy Supreme Cream Cheese Frosting (warning: contains soy), or use your own safe recipe. Cathy used this recipe, which tasted amazing:
Cathy’s Dairy-Free Cream Cheese Frosting (contains soy)
- 1/4 c Tofutti dairy-free cream cheese
- 1/4 c safe margarine (such as Earth Balance or Nucoa)
- 1 tsp vanilla
- 2 c powdered sugar
Beat until smooth, then frost.
Thank you so much, Cathy!