Divvies Dairy Free Vanilla Frosting Food
DIVVIES DAIRY-FREE VANILLA FROSTING
This recipe for dairy-free vanilla frosting, courtesy of Divvies Bakery owner Lori Sandler, goes perfectly with her allergen-free chocolate cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 dozen cupcakes
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners' sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
- Add rice milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined. Store in an airtight container, refrigerated, up to one week.
DAIRY-FREE VANILLA FROSTING
This is an easy frosting recipe I have tweaked to my liking after a few tries. It is very tasty and is pretty easy to make.
Provided by littlred0304
Categories Desserts Frostings and Icings
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- Beat confectioners' sugar and margarine together using an electric mixer on low speed. Add 1/4 teaspoon water to increase creaminess if needed. Add vanilla extract. Increase speed to high and continue to mix until frosting is stiff. Refrigerate until ready to use.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 15.6 g, Fat 4.1 g, SaturatedFat 1.1 g, Sodium 41.4 mg, Sugar 15.4 g
DIVVIES CHOCOLATE CUPCAKES
This allergen-free recipe for chocolate cupcakes is courtesy of Divvies Bakery founder Lori Sandler. To ensure that your cupcakes are free of milk, eggs, tree nuts, and peanuts, ingredients used should not contain any of these foods and should not have been manufactured in a facility that produces products that contain these foods. Check the packaging every time a purchase is made on even a familiar ingredient, as manufacturing This recipe for allergen-free vanilla frosting, courtesy of Divvies Bakery owner Lori Sandler, goes perfectly with her allergen-free chocolate cupcakes. To ensure that frosting is free of milk, eggs, tree nuts, and peanuts, ingredients used should not contain any of these foods and should not have been manufactured in a facility that produces products that contain these foods. Check the packaging every time a purchase is made on even a familiar ingredient, as manufacturing procedures can change.
Provided by Brandess
Categories Dessert
Time 40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
Steps:
- CAKE: Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
- Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
- Immediately remove cupcakes from muffin tin and transfer to a wire rackso the water can evaporate and your cupcakes will not be soggy. Let cool completely before frosting.
- FROSTING: In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners' sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
- Add rice milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined. Store in an airtight container, refrigerated, up to one week.
Nutrition Facts : Calories 235.7, Fat 6.1, SaturatedFat 0.9, Sodium 228.4, Carbohydrate 44.6, Fiber 0.9, Sugar 29.8, Protein 1.8
DIVVIES CHOCOLATE CUPCAKES
This allergen-free recipe for chocolate cupcakes is courtesy of Divvies Bakery founder Lori Sandler. Check the packaging every time you buy a familiar ingredient -- manufacturing procedures can change.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
- Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
- Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.
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