I know you have been waiting eagerly for this (yeah right, who would eat a flax egg if they didn’t have too), BUT for my friends with allergenic kiddos HERE IT IS!

How did I come up with the recipe. I found a basic cupcake recipe (I think through yahoo answers), compared it to a GF cupcake recipe, swirled them around in my head …

ALMOST TED CUPCAKES

4 C flour (I used an even mix of rice, tapioca, and arrowroot)
2 t xanthan gum
1 t baking soda
1 t baking powder (Hains is corn free)
2 C sugar (I used white)
4 flax eggs
1/2 t salt (I use canning salt)
1 C rice milk (I used Rice Dream Original Classic)
3 T vanilla (made my own with beans and brandy – this takes about a month)
1/2 C oil (I used safflower because I knew it was ok for us)

mix and bake – you know the drill

I did mine at 350 degrees for 30 minutes. Two different types of pans; the cupcakes in the stoneware pan in papers came out great, the cupcakes in the silicone muffin pan the girls got for xmas – not as done. So adjust accordingly.

How were they? Good, really. Hubby said they were great. I wouldn’t go that far, but food in general is loosing it’s wow factor with me. Not much REALLY tastes great these days. I thought they were a bit sweet. (this coming from the girl that eats brown sugar by the spoonful to boost energy these days) I really had no idea on the sugar – a few ingredients were that way. I think if I make them again I’m going to try and replace the xanthan gum. I just found a page that mentions a slick feeling on the roof of the mouth (here). This might be why I wasn’t jumping up and down about them.

Today I made cookies – from a mix – I feel like a bit of a failure as a mom just TYPING that. I’ll tell you about those soon.

What did L think of the cupcakes?
Somewhat interested – you can see he’s already smashed it around a bit.

AND … no thanks mom, but I’ll mash it some more while you wash dishes. Oh well – at least he is cute.

(gluten, wheat, egg, dairy, soy, corn, potato, chocolate, and all other taste free)