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Topic: Dairy & Egg Free Cupcakes  (Read 1933 times)
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« on: September 15, 2010 08:27:05 PM »

Our eldest turned 4 on 11 Sept so it was up to me to make punk themed cupcakes for her birthday party.  Unfortunately, she's dairy-allergic so I had to work with that.  Not really that difficult since we've been dealing with it her whole life.  I modified recipes from VCTOW to come up with kids hot chocolate with marshmallow frosting and black & white cakes (really choc/vanilla swirl but with the choc coloured black).  Anyway, here is a funny picture of her deciding which type of cupcake she was going to eat...

The Crafty Aunt:  taking on 2011 one DIY gift at a time
« Reply #1 on: September 15, 2010 08:45:28 PM »

 Smiley super cute, and now i have to go eat my own cupcake.   Cheesy yummy
« Reply #2 on: September 16, 2010 09:40:50 AM »

Would you mind terribly sharing your recipe?? I'm egg allergic and my sister-in-law is dairy allergic, so usually we just do without at parties...because I haven't found a good recipe... these would be ideal! thanks!

BTW they look delicious & such a Cute lil' birthday girl you have there!!
« Last Edit: September 16, 2010 09:42:03 AM by Vampira_666 » THIS ROCKS   Logged

*~ Vampira_666 ~*
« Reply #3 on: September 17, 2010 02:00:24 PM »

If you have dairy and egg allergies, I highly recommend the book Vegan Cupcakes Take Over the World.  All of the recipes are dairy and egg free and there are some amazing flavours in it!  You do have to do a bit of research to find a brand of diary free margarine that you like (we use a canola based one for baking - the olive oil based one that we usually use for everyday lends an olivey flavour).

A really good basic chocolate cake recipe is:
    * 3 cups flour (680 grams)
    * 2 cups sugar (450 grams)
    * 6 tablespoons cocoa (100 grams)
    * 2 teaspoons baking soda (10 ml)
    * 1 teaspoon salt (5 ml)
    * 3/4 cup vegetable oil (200 ml)
    * 2 tablespoon vinegar (30 ml)
    * 2 teaspoon vanilla (10 ml)
    * 2 cup cold water (480 ml)

Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake two greased, floured pans at 350 (180 Celsius) degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it.   (Equally good made into cupcakes)

Buttercream frosting:

    * 1/2 cup nonhydrogenated shortening
    * 1/2 cup nonhydrogenated margarine
    * 3 1/2 cups powdered sugar, sifted if clumpy
    * 1 1/2 teaspoons vanilla extract
    * 1/4 cup plain soy milk or soy creamer

   1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
   2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
(You can also use 1 cup of margerine rather than 1/2c plus 1/2c shortening.  If you want chocolate flavour, use 3 1/4c powdered sugar and 1/3c cocoa powder.  You really do have to beat it for quite a long time, otherwise it doesn't fluff up well)

Hope that helps Smiley

The Crafty Aunt:  taking on 2011 one DIY gift at a time
« Reply #4 on: September 19, 2010 08:05:10 PM »

Thanks soo much!!!  I have a birthday this weekend to make cupcakes for - so this is perfect!!!!-- and I'm definitely going to pick up that book!! <3

p.s. we also use a Canola based margarine for baking!! & an Olive oil one for everyday! Smiley Tongue

*~ Vampira_666 ~*
« Reply #5 on: September 20, 2010 06:59:01 PM »

Happy to help Vampira!  I remember feeling a bit clueless when I started integrating miss dairy-free into our regular diet.  Turns out it's not actually that hard, just takes a little forethought and planning.

The Crafty Aunt:  taking on 2011 one DIY gift at a time
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