Dairy Free Vanilla Cupcakes

cupcakes dairy-free dessert food nutrition recipes
This is a recipe for vanilla cupcakes with white frosting.


Ingredients: 


For the cupcakes:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 1/3 cups sugar
  • 1 1/2 cups butter-flavored shortening (or butter, room temperature)
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup almond milk (or milk)


For the frosting:

  • 1 cup butter-flavored shortening (or butter, room temperature)
  • 4 – 5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Rainbow sprinkles, optional


Instructions:


For the cupcakes:

Preheat oven to 350˚F and line a 24-cup muffin pan with cupcake liners.


In a medium bowl, whisk together flour, baking powder and salt. Set aside.


In a large bowl with an electric mixer, cream shortening and sugar on medium speed until light and fluffy, about 2 minutes.


Add eggs, one at a time, beating until incorporated.


Add flour mixture in 4 installments, beating until incorporated and scraping sides of bowl as needed.


Add milk and beat until smooth.


Fill cupcake liners with about 3 tablespoons batter each, or until 2/3 full. Bake for 18-20 minutes, or until an inserted toothpick comes out clean.


Remove from oven and allow cupcakes to rest for at least 10 minutes before transferring to a cooling rack.



For the frosting:

In a large bowl with an electric mixer, beat together frosting ingredients until smooth.

Frost completely cooled cupcakes with a spatula or spoon. Top with sprinkles immediately after frosting each cupcake.


Article from: https://www.simplywhisked.com/dairy-free-vanilla-cupcakes/#tasty-recipes-16494-jump-target







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