After several failed attempts, we finally have cupcake success! Just in time for Mothers Day!
I know a lot of us just opt for the box mix to make cupcakes but this recipe is so easy and really doesn’t have many more steps than the box version. The only thing it’s missing are a bunch of ingredients you can’t pronounce. There’s an added bonus to eating yummy treats when you know exactly what’s in them.
We also have issues finding box mixes without some sort of dairy/soy ingredient so making your own means Dairyfree doesn’t have to = dessert free!
We hope you enjoy this recipe and the finished product as much as we did!
- 2 cups flour
- 1/2 cup nondairy butter (Earth Balance Olive Oil)
- 3/4 cup sugar
- 2 eggs
- 1 cup coconut milk (So Delicious Vanilla Flavor)
- 2 teaspoons baking powder
- 1 tablespoon vanilla
- 1 cup nondairy butter (Eart Balance Olive Oil)
- 3 1/2 cups powdered sugar
- 1 tablespoon coconut milk (So Delicious Vanilla)
- 1 teaspoon vanilla
First Carson likes to start by writing out his recipe so he knows what ingredients he’ll need.Our Chef likes to make sure the eggs are fresh.Note: Don’t leave toddler Chefs unattended with the Eggs.Oops! Thank God we buy paper towels in bulk.Start by mixing the butter and sugar until creamy.Combine dry ingredients in separate bowl.Add dry ingredients to creamy mixture.Slowly mix in milk and vanilla. This can be a messy job.All good chefs know, the best part of making cupcakes is licking the spoons.Fill cupcake wrapper 3/4 full.Bake at 375 for 10-12 minutes. Our Chef doesn’t like to get dirty.While the cupcakes bake, wash your bowl.Or play in it, if you fit. (Another reminder not to turn your back on your Toddler Chef)While the cupcakes are baking, make the icing.
Add butter and sugar and mix until creamy. (About 3-5 minutes)Thankfully the icing recipe is easy to make and only takes a few minutes because the Chef didn’t want to get out of the sink to help.When mixture is creamy, slowly add in milk and vanilla and mix for another 30 seconds.
Happy Mothers Day!