Thursday, February 12, 2009

Egg and Dairy-free Cupcakes

Due to some allergies at Thing 2's preschool, I was required to make an egg and dairy-free recipe for a Valentine's party. I found this and it turned out surprisingly well!!


Simple Chocolate Cake (egg and dairy-free)

1 1/2 cups flour
3 T cocoa
1 tsp baking soda
1 cup white sugar
1/2 tsp salt
1 cup cold water
5 T oil
1 T vinegar
1 tsp vanilla extract

Mix the dry ingredients and the wet ingredients separately. Make a well in the centre of the dry ingredients and add the wet ingredients. Beat until smooth.

Bake at 350 degrees:
15-18 minutes for cupcakes
22-25 minutes for cake

I just used a plain buttercream recipe for the icing, and added a little red food colouring to make it pink. I can't find the recipe anywhere, although I got it in a Martha Stewart magazine and it is basically unsalted butter and icing sugar and vanilla extract - mixed for a good long time.

Delicious!!!

5 comments:

Liz mom2marko said...

Hi! For a dairy free icing you can use Earth's Best Buttery Taste margarine instead of butter! Tastes fine!

newlyweds said...

How great to make a recipe that everyone can enjoy! Looks yummy.

Kim @ Forever Wherever said...

They look great! What a neat recipe! I found you from Ann's Food on Fridays!
-Kim

cre8d said...

Hi,

Just found your recipe via Google and tried it out - works perfectly, thank you!

Rachel

Anonymous said...

Butter is dairy, so icing made with butter would not be dairy-free. Many margarines also have milk products in them so for truly dairy-free icing make sure you are using a spread labeled "Vegan" like Smart Balance vegan "Buttery Spread".