Looking for a cupcake thats safe to share at school and loved by kids? These cupcakes are free from all nine of the top food allergens, making them a worry-free option for classrooms, parties and playdates.Scripps News food and wellness contributor Jessica DeLuise, PA-C, shows us how to make them.Allergen-free chocolate cupcakes Yields about 12 cupcakes 1 cup certified GF and allergen-free all-purpose flour cup cocoa powder (unsweetened) tsp baking soda 1/3 cup monkfruit preferred granulated sweetener tsp salt cup pumpkin puree cup maple syrup cup olive oil cup water 1 tsp vanilla extract 1 tsp apple cider vinegar Frosting: 2 cans full-fat coconut milk, chilled overnight 2-3 tbsp maple syrup or sweetener of choice 1 tsp vanilla extract Optional: Allergen-friendly chocolate chips or sprinkles Instructions: Preheat the oven to 350F and line a muffin tin with paper liners (or use a non-stick pan). In a large bowl, whisk together oat flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk applesauce, maple syrup, oil, water, vanilla, and vinegar. Pour wet ingredients into dry ingredients and stir until just combined. Divide batter evenly among cupcake liners, filling about full. Bake for 1822 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool completely before frosting. For the frosting, scoop the solid coconut cream from the chilled can into a mixing bowl. Add sweetener and vanilla. Whip with a hand mixer or in a stand mixer for 12 minutes until light and fluffy. Frost cooled cupcakes and chill until ready to serve. Add toppings if desired. ...read more read less