![]() You’ve got the light flavors of vanilla blending with the sweet scented flavors of strawberries. The great thing about these cupcakes is that the flavors are so mild and blend so beautifully together. The only tricky part for me was in transferring the batter to the cupcake liners, my first batch of cupcakes was very messy, until I figured out that the best method was to transfer the batter to a jug with a pouring nozzle and pour it neatly into each cupcake liner. So much easier than full cakes (though I love making cakes!), because they bake in less time and you don’t have to cut out parchment paper for the cake pans. You’ll love these cupcakes for their beautiful color, light and fluffy texture and lovely blend of flavors.Ĭupcakes are so easy they’re my new favorite thing. It reminded Jaye of a strawberry milkshake. I wasn’t sure how it would work out to use strawberry flavoring, but it did the job incredibly well and provided the most beautiful pale pink color, and the flavor was awesome. I was especially thrilled with the frosting. So I decided to make these gorgeous vegan vanilla cupcakes with strawberry vanilla frosting. Perfect little packages of yum!Įver since making our vegan chocolate cupcakes I’ve had cupcakes on my mind! HOW DO I STORE THIS DAIRY FREE VANILLA FROSTING?īe sure to store it in an air tight container, otherwise it dries out and gets hard.Gorgeously light and fluffy vegan vanilla cupcakes topped with creamy strawberry vanilla frosting. If you can’t have coconut, I’d recommend going ahead and using just shortening. If you’d rather sub in your favorite dairy-free butter in place of the coconut oil, that is fine too. I also notice that the butter flavor competes with the vanilla flavor, whereas coconut (if you get the unrefined) has less of a taste and is easier to mask. Plus, it’s a single ingredient, whereas many butters have ingredients in them that others can’t have (like pea protein, sunflower…etc.). I find that coconut oil is cheaper and easier to find. WHY DO YOU USE COCONUT OIL INSTEAD OF A BUTTER SUBSTITUTE? Many people are allergic to soy, so I wanted them to have an option. If you don’t need this to be a soy-free vanilla frosting, then you’re welcome to use a vegetable shortening instead. Most of the recipes above have frosting recipes associated with them, so feel free to use the ones listed, or keep this, as you can never go wrong with vanilla frosting! Here’s some yummy bases to spread this dairy free goodness on: It’s good on a spoon, or on just about any baked goods. Vanilla frosting is probably the most classic topper of them all. WHAT IS THIS DAIRY FREE VANILLA FROSTING GOOD ON? **Did you know that ALL of my baking is gluten free and vegan as well? Be sure to check out my baking index for tons of yummy, allergy friendly recipes.** I still ate them, because this dairy free frosting was that good!įluffy and sweet, be sure you add this to your recipe box so you can wow your neighbors with your upcoming holiday baking! They were quite lackluster, but this frosting was redemptive. I tried out a new recipe for the cupcakes seen in the picture. The original recipe says that it tastes like the inside of a twinkie, and I have to say that with my additional tweaks that it REALLY does! This dairy-free vanilla frosting is fluffy and sweet, be sure you add this to your recipe box so you can wow everyone with your baking!ĭoesn’t it seem that once Halloween is done, time speeds up until Christmas? With baking, and cookie decorating season fast approaching, it’s time to make sure you have an excellent vanilla frosting.
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