Thursday, September 29, 2011

Dairy-Free Cupcakes

I have been looking everywhere for dairy free treats for Addie. I found a recipe on Our Best Bites, and changed it to be dairy free! These cupcakes are awesome, even for the pickiest eaters! They taste great!

Easy White Cake
1 box white cake mix (Make sure this is a milk free cake mix...very few brands are)
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream  (I used Sour Supreme a Tofutti product found in the health food section of your grocery store)
1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
1 tsp almond extract
Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.
For Cake: Pour into greased, floured pans (fills two 8 or 9″ rounds) and bake according to cake package directions.

For the icing, I used the Creamy White frosting from the Better Homes and Gardens Cook book

Creamy White Frosting

1 cup shortening
1 1/2 tsp, Vanilla
1/2 tsp. almond, lemon or mint extract
4 1/2 cups powdered sugar
3-4 TBS soy milk

Beat shortening, vanilla and extract with an electric mixer, slowly add half the powdered sugar, beat well. Add 2 TBS milk, gradually add rest of powdered sugar, and another tablespoon milk to reach spreading consistency.

I also used a Lemon cake mix with lemon extract in the was great!

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