cook with kids: eggless buttercream frosting

little one just finished off our last batch of cupcakes we made a few months ago so we made a new batch to stock up. i found a cake mix we hadn’t tried yet: King Arthur’s Gluten Free Yellow Cake mix.

to shake things up a bit, we topped them off with frosting since i found some buttercream recipes when working on little one’s rainbow cake to make clouds for each end of the rainbow (in retrospect, i would save a lot of time by just putting marshmallows at the end of the rainbow 🙂 since the cake became a layer cake instead of a rainbow-shaped cake, i had some recipes i didn’t get to try out. i also had extra Color Kitchen Foods food coloring from our last baking project so we went red.

we used a piping bag and filled it with the pinkish red frosting and squeezed squiggly lines on top of the cupcakes. they were a bit too sweet but it was a fun baking moment.

ingredients

  • ⅙ cup dairy-free margarine
    -or- ⅙ cup butter
  • 1½ cups vegan confectioners’ sugar
  • 1 Tablespoons soymilk
    -or- 1 Tablespoons skim milk
  • ½ teaspoon vanilla extract
  • 1 package red (or other color) Color Kitchen Foods Coloring

preparation

in a medium bowl, beat margarine with an electric mixer on medium speed or whisk for 30 seconds. if using butter, leave out to soften butter then wisk for a minute.

add confectioners’ sugar, milk, and vanilla extract, and beat or whisk well for 2 or 3 minutes or until light and fluffy.

using a small spatula, or pastry bag, spread or decoratively pipe frosting on top of each cooled cupcake.

tip:
Frosted cupcakes are perishable, so we recommend only frosting cupcakes as needed. Store the extra buttercream frosting in an airtight container in the refrigerator and extra unfrosted cupcakes in an airtight plastic container or zipper-lock bag at room temperature.


resource

article on Go Dairy Free: Gluten-Free Vanilla Cupcakes with Vegan Buttercream Frosting from The Complete Idiot’s Guide to Gluten-Free Vegan Cooking by Julieanna Hever and Beverly Lynn Bennett:

Vanilla Vegan Gluten-free Cupcakes with Dairy-free “Buttercream” Frosting

optional recipe to try one day:

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