Monday, April 23, 2012

Dairy-Free Chocolate Cupcakes

If you have a dairy allergy (or not) you are going to love these cupcakes. No one will ever know they contain no milk or eggs. The cupcakes are super chocolatey, fudgey, moist - pretty much just absolutely delicious! Topped with dairy free frosting, they are a decadent treat.

Dairy-Free Chocolate Cupcakes
1 3/4 cups cake flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla
1 cup water

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the oil, vinegar, vanilla, and water. Mix with an electric mixer. The batter will be very runny (more runny than a typical cake batter).

Divide the batter into 12 lined cups in a cupcake pan filling each cup 2/3 full. Bake at 350 degrees for 20 minutes. Remove from pan immediately and cool on a wire rack. Top with dairy-free buttercream frosting.

Dairy-Free Buttercream Frosting
1 cup Crisco (or you can use a dairy-free butter such as a soy-based butter)
4 cups powdered sugar
1 teaspoon vanilla
1 Tablespoon water
pinch salt

Using an electric mixer, whip the Crisco and vanilla until smooth. Add the powdered sugar, salt, and water. Mix until smooth and fluffy. If the frosting is too stiff, add water a teaspoon at a time until it is creamy. Top cupcakes with frosting using a pastry bag or spatula.


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