Friday, March 1, 2013

Dairy Free Vanilla Frosted Cupcakes

Since starting my Etsy business, I've had various requests for different types of allergy adjustments which of course gets me into the kitchen working with fun new ingredients and different flavor combinations...

I can't say this recipe is 100% dairy free because there is 1 egg in the batter... Some people consider eggs dairy while others do not. And since no one in my family has allergies to anything food related, I've never had to worry about it. This can be substituted very easily with 1/2 ripe banana.

Tomorrow is Dr. Seuss' birthday..So I decided to have a little fun, try some new ingredients and make a cute little treat. Feel free to just bake the cupcakes without the food coloring because they are just as delicious, I promise.

Dairy Free Vanilla Cupcakes: 
(this recipe makes 6, double if making a full tray)
Side note: Eco Friendly recycled cupcake liners, cheap and sustainable :)

1/4 cup Spectrum Organic shortening
1/3 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
3/4 cup all purpose flour
3/4 teaspoon baking powder
1/4 cup vanilla soy milk

In the bowl of your mixer cream together shortening and sugar. It will look pretty grainy at first, but will become smooth and shiny in about 4 minutes on medium speed.

In a seperate bowl combine flor and baking powder and set aside.Add in 1 egg and vanilla in your sugar/shortening mixture and mix until smooth and creamy. About 2 minutes more.

Slowly add in the flour mixture and soy milk in 3 parts, alternating until smooth. Mix another minute.

If you are coloring your batter, separate into different bowls and add a drop of your favorite colors, I used gel color, a little bit goes a long way.

Drop in teaspoon fulls of the different colors in the lined cupcake tin (3/4 full) and bake at 350 for 18 minutes.

Cool on a wire rack for 20 minutes or so. 

While they cool down, work on the frosting..

Vanilla Coconut diary free frosting using Tropical Traditions Virgin Coconut Oil.
adapted from

You need:
2 tablespoons Virgin Coconut Oil
6oz icing sugar
2-3 tablespoons soy milk
1 teaspoon vanilla extract

*side note*(last one I promise)
I DID NOT MISS BUTTER AT ALL! this "frosting" recipe is so delicious.While the texture and ability to decorate with it is a bit limited, It is really a fabulous topping to any confection.

The oil is solid so it takes a bit of work getting it integrated into a smooth icing but its worth the work.
Add in the coconut oil and vanilla and mix on medium speed until the coconut oil breaks apart and starts looking a bit more creamy. Add in icing sugar and mix on low speed, pouring in your milk until you get a glossy, creamy icing.

Now the texture is a bit runny, but IMO adding more sugar would make it much to sweet. The texture was more of a glaze but a few minutes in the fridge hardens it up a bit and makes it much easier to work with. The slightly sweet coconut flavor on the vanilla cupcakes was just a marvelous combination.

Sprinkle a few sprinkles and enjoy :)

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