Cupcakes are by far the hardest dessert to watch other people eat. Like when you go out to dinner with some friends, or your family, and it’s of course concluded with a group dessert buffet (at least it looks like a buffet because they order so much).
“Oh, I wanna try this one!”
“And I wanna try this one!”
“Why don’t you order that and I’ll order this, and we’ll share!!”
Yeah, you know what I’m talking about. And there’s always a cupcake out of the bunch that everyone loves most. Then I’m just sitting there staring and drooling over the airy, chocolatey or vanilla-ey (it’s a word, right?), gooey, melt-in-your-mouth cupcake with a creamy, rich icing that is brought to the table and devoured in seconds by everyone, but me.
Dairy allergy setback at it’s finest. Agreed?
So in honor of the start of the holiday season that includes many, many social dinners and get-togethers with dessert as the centerpiece (I’m sure everyone has a family member like my Aunt Beth, who prides herself on making whatever cake is on the cover of Paula Deen’s magazine every year, and it always turns out amazing!) I give you my go-to cupcake recipe that will make all your friends and family “ooh” and “ahh” over. They are pretty amazing. Like… eat for breakfast (which I did), sneak upstairs for a late night snack, kind of amazing.
These cupcakes are adapted to be dairy-free. They could also be made egg free (using an egg replacement) and nut-free.
Doesn’t get much better than that! They are extremely fluffy as well, like you’re eating clouds or something. For real.
They really are sooo good.
This cupcake also has a great almond flavor that I love, but if you’re not that in to nuttiness or have a nut allergy, I’m sure you could substitute the almond milk for soy milk and almond extract for vanilla extract. How’s that for versatile? See, I told you they are the best cupcakes ever!
These mummy cupcakes are a great way to get the holidays rolling. On another note, we’ve got a bake sale this weekend, and I’m sure these will be a hit!
- •1 cup Earth Balance (room temp)
- •2 cups sugar
- •3 cups sifted SwansDown cake flour
- •4 eggs (can substitute 1 cup applesauce and 2 teaspoons baking powder for vegan option)
- •1 cup almond milk (or soymilk)
- •3 teaspoons baking powder
- •1/2 teaspoon salt
- •1 teaspoon vanilla extract
- •1/2 teaspoon almond extract (optional, but super tasty!)
- For the Icing:
- •1 Crisco baking stick -- regular, not butter flavored (or ½ cup Crisco)
- •32 oz (2 lbs) powdered sugar
- •1 cup almond milk
- •1 tablespoon almond extract (or vanilla)
- •Food coloring (optional)
- Preheat the oven to 350. Arrange 24 cupcake liners into the pan. Sift Cake flour.
- Cream butter in a large bowl. Gradually add sugar, creaming until light and fluffy (this won’t be as fluffy as a dairy recipe). Mix the already sifted cake flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, blending after each addition until smooth. Pour into prepared pans.
- Bake for 20-25 minutes or until tester inserted into cake comes out clean. Cool in pans 10 minutes. Remove from pans and finish cooling before adding icing.
- Mix Crisco and powdered sugar. Gradually add almond milk and almond extract until the desired consistency is reached—about 2 minutes. Add food coloring. Do not decorate cupcakes until they are completely cooled as the icing will melt.
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