Living Teal
October 27, 2027
Top-9 Free Chocolate Cupcakes
FARE spotlights Teal Pumpkin Project and demonstrates how to make fluffy, delicious food allergy-friendly chocolate cupcakes for a more welcoming Halloween on ABC 7 in Washington, D.C.
Sung Poblete, PhD, RN, CEO of FARE (Food Allergy Research & Education), joined ABC7 to discuss the Teal Pumpkin Project. Watch the full segment here.
Ingredients
Dry
- 1 cup gluten-free flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 2 Tbsp. baking powder
- 1 tsp. salt
Wet
- 1/2 cup pumpkin puree
- 1/2 cup water
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 2 tsp. apple cider vinegar
- 2 tsp. vanilla extract
Directions
- In two separate bowls, prepare the dry and wet ingredients.
- Combine the wet ingredients into the dry ingredients bowl.
- Whisk until the batter is thoroughly mixed.
- Spoon batter into cupcake foil evenly to yield one dozen cupcakes.
- Bake at 350 degrees for 22-25 minutes.
- Let cupcakes cool before decorating with powdered sugar or Top-9 free frosting made with dairy-free plant butter.