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The Perfect Dairy, Egg and Nut Free Vanilla Cupcake With Vanilla Frosting

Posted Feb 19 2009 6:17pm

web_v1_rkp13691 Have we all had enough of sugary sweets yet? It seems as though I can never have enough of sweet treats. One of my favorite treats from childhood is The Cupcake. Cupcakes in general have grown in popularity the past several years. Just do a search on cupcakes in your local neighborhood and you’ll probably find a bakery or store that is devoted solely to cupcakes. Why all the fuss?

Well, for one thing cupcakes make us feel like like we aren’t eating the whole cake. Just a few little bites of yummy cake with a decadent frosting is heaven. Cupcakes also are like little works of art; piled high with fluffy frosting and decorated with sprinkles, candies, fresh edible flowers, the list goes on. Children in particular are huge fans of The Cupcake because their size is perfect for little hands to hold. What’s not to love about The Cupcake?

Here’s something else to love about The Cupcake: It is also delicious dairy, egg and nut free. My version is super easy to whip up and has a ton of vanilla flavor. The Creamy Vanilla Frosting will remind you of the old fashioned type your mom or grandmother used to make. Forget the canned stuff; this is so much better.

The next time you need a good cupcake recipe for a birthday party or school celebration try this one. Have fun!

DAIRY, EGG AND NUT FREE VANILLA CUPCAKES

 

½ c. dairy free margarine

1 c. granulated sugar

1 c. soy milk

1 tsp. vanilla extract

1/2 c. silken tofu

2 c. cake flour

2 tsp. baking powder

½ tsp. salt

 

Preheat oven to 375 degrees and line a 12 cup muffin tin with paper liners. Set aside.

 

In the bowl of a mixer fitted with the paddle attachment combine the margarine and sugar until light and fluffy. In a small measuring cup combine the soy milk, vanilla and tofu. In a medium bowl combine the flour, baking powder and salt with a wire whisk. Add the flour and soy milk mixture to the margarine mixture in thirds.

 

Pour batter into prepared muffin cups and bake 20-25 minutes or until cake tester comes out clean. Cool completely before frosting.

 

Yield: 12 cupcakes

 

CREAMY VANILLA FROSTING

 

1 c. dairy free margarine

2 T. Soy Milk

1 ½ tsp. vanilla extract

1/8 tsp. salt

2 c. confectioners’ sugar

 

In the bowl of a mixer fitted with the paddle attachment cream the margarine, soy milk, vanilla and salt until incorporated. Slowly add the confectioner’s sugar and mix on low for 1 minute. Increase speed to medium and beat for 4-6 minutes until light and fluffy.

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