B’s class is having a bit of a Hallowe’en thing tomorrow, as, I’m sure, are the majority of classes in any given school. I decided last night to send something in. I wanted there to be something (besides raw veggies, which he won’t eat) that he could have that doesn’t contain artificial dyes or flavours. His school is nut-free but I also decided to try my hand at gluten-free, casein-free baking and chose to convert the Apple Banana Cupcakes recipe that I occasionally use. It’s a wonderful recipe: light, fluffy, moist, and full of flavour.

My regular tweaks include using one cup each of white and whole wheat flour, swapping out the shortening for 1/3 cup each of oil and applesauce (or all applesauce), adding 1/4 teaspoon of nutmeg, using 3/4 cup of white sugar and 1/2 cup of brown or only using half the sugar, 4 tablespoons of yogurt instead of buttermilk, and chopping the two apples instead of shredding. It makes 24 regular cupcakes (I only bake them for 20 minutes) or 10 jumbo ones (drop the temperature to 350F for the jumbos and bake for 27 minutes).

So today I spent a bit of money picking up small amounts of various flours to make this all-purpose gluten-free blend. I also used coconut milk in place of the yogurt/buttermilk. I was a little nervous about how it would affect the taste and texture. I was figuring the flavours of the apples and bananas would cover any difference and was mostly worried about the texture. The batter had a weird cornstarch-slurry texture to it (if that makes sense). I needn’t have worried. I can’t find a difference between the two versions in terms of taste or texture/density/moistness. I’m impressed, if I do say so myself.

Sorry. Night lighting. The colour’s a little off.

The frosting recipe is found here. I used the "yellow" portion of the recipe. I used a dairy-free spread instead of butter and added in some brown sugar to give the frosting a slightly caramel-y flavour to go with the apples. The frosting turned out very sweet but if you make sure you’re taking a big bite of the cake with every bite of the frosting it works out perfectly. Kids being kids though, I doubt they’ll do that. The orange food colouring is natural, ordered (along with other colours) online last year when I made B’s birthday cake. The spiders, bats, and skulls were 99¢ at Zellers for a 60-count bag (20 of each) of rings. I’m not sure these rings would fit any kid above three years old but they were a cute way to complete the cupcakes since I don’t have any natural candy sprinkles.

All in all I’m super-happy with how these turned out. I mixed up a batch and a half of batter and filled the regular tins a tiny bit fuller (instead of a scant half that the full recipe works out to) and ended up with the 24 regular muffins and four jumbo ones. I’ll be sending the regular-sized ones off to school with my little alligator/dragon/crocodile who decided this morning that he doesn’t want to be a puppy after all and will just wear his costume (we’re not exactly sure which animal it is) from last year, thank you very much.