I LOVE to bake and cook. I am a mom of 3 little girls the youngest of whom has a severe milk protein allergy. I searched the web in my down time for weeks on end trying to find dairy-free recipies that were kid friendly, budget friendly, easy to prep, ect. So I created this blog to help others in the same situation!
Tuesday, October 5, 2010
I haven't liked any of the vegan cupcakes I have made so I was excited to like these! I used Duncan Hines brand Swiss chocolate flavor and subbed 1/4 cup applesauce per egg. For frosting I used 1lb powdered sugar, 1/4 teaspoon salt, 1/4 cup soy milk, 1 teaspoon vanilla and 1/3 cup of butter flavored crisco. You beat with mixer till smooth and creamy scraping the bowl often. If it's to stiff to spread add a few drops of soy milk till it's spreadable.