Tuesday, March 19, 2013

The Best Ever Dairy and Soy-free Vanilla Frosting

My oldest daughter's birthday is June 25th, and my youngest daughter's is March 25th.  So, next week Little One is turning 2.  You'd think these cupcakes with incredibly yummy frosting would be for her, right?  But, they're for Big Sister.  Having a summer birthday myself, I completely understand the importance of celebrating throughout the year so as not to get jipped.  However, why did the preschool teacher have to pick March to celebrate this one?!  This made for a very confusing day in our house.  

Chocolate cupcakes, a cute little birthday crown, a special song, and suddenly it's her special day.  I think tomorrow will be mine.  Lucky for me I have plenty of cupcakes left to celebrate with.  


The Best Ever Dairy and Soy-free Vanilla Frosting

1 cup Spectrum shortening
3 cups powdered sugar
¼ cup rice milk
1 teaspoon vanilla extract
1/8 teaspoon salt

1.  With the paddle attachment on a stand mixer, cream the shortening and salt for about a minute.
2.  Add the remaining ingredients and beat for about 5 minutes until smooth.  

I like to use my pastry bags to swirl frosting on top of cupcakes.  Don't they look so pretty? :)






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