mmm that good.

Dairy Free White Cupcake. 

Makes 20 cupcakes

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients:
2 cups cake flour
1 ½ t. baking powder
½ t. salt
½ cup soy margarine or vegetable shortening
1 ¼ cup sugar, divided
1/3 cup honey
½ t. vanilla extract
½ cup soymilk or rice milk, divided
6 egg whites
¼ cup sugar

Preparation:

1. Preheat the oven to 350 F. Line a 12-cup muffin pan with cupcake liners.

2. In a medium-sized mixing bowl, sift together the flour, baking powder and salt. Set aside.

3. In a large bowl using and electric hand mixer, cream the soy margarine or shortening with 1 cup of the sugar until fluffy, about 3 minutes. Add in the honey, vanilla extract and half of the soymilk or rice milk. Add the flour mixture in three additions, mixing well between each addition. Add the remaining soymilk or rice milk and mix until just combined. Set aside.

4. In a large mixing bowl, using an electric hand mixer, beat the eggs whites and cream of tartar for about 2 minutes or until frothy. Slowly add the remaining ¼ cup sugar and continue to beat at a high speed setting until the whites hold stiff, glossy peaks, about 4 minutes. Fold the egg white mixture in 3 additions into the flour mixture until just incorporated.

5. Pour the batter into the prepared lined pan. Bake for about 20 minutes, or until cupcakes are golden brown and a toothpick inserted into the center of one of the cupcakes comes out clean. Transfer cupcakes to a wire cooling rack to cool completely before frosting with dairy free frosting of choice.

ADD THIS! Yum. 

Vegan/ Dairy Free Strawberry Cupcake Frosting (WOW)

Perfect for cupcakes or cakes. 

Makes 3 cups. 

Total time: 10 minutes. 

Ingredients:

2 sticks (1 cup) dairy-free soy margarine

3 1/2 cups organic confectioners' sugar

3 T. all-fruit strawberry preserves

1/4 t. vanilla extract

Preparation:

1. In a large mixing bowl using an electric mixer, cream the dairy-free soy margarine until well blended and "fluffy." Add the confectioners' sugar gradually, starting with a low speed setting and moving up to a medium speed setting once all has been added, and mix until well blended. Add the vanilla extract and strawberry preserves, and mix until the frosting is smooth and creamy. Use for icing dairy-free cakes and cupcakes!

And eat. 

Via Recipe