Love, Joleen: Dairy-Free Birthday Cupcake + Smash Cake Recipe

Monday, November 18, 2013

Dairy-Free Birthday Cupcake + Smash Cake Recipe

My son, Benjamin, has a dairy intolerance. We figured it out after much trial and error when he was about 2 months old. For about 6 months I learned to cook and eat completely diary free. I have since reintroduced dairy to my own diet, but he remains on a dairy free diet. With his first birthday party approaching, I knew I wanted to make his smash cake myself, so that he could enjoy it without having any issues.
For our guests, I used this same recipe for the cupcakes in a jar, like I did for St. Patrick's Day [see tutorial]. This batter is a healthy dairy and egg free option that actually tastes good! I adapted this recipe from Milk Allergy Mom, to make a white cake with vanilla frosting.
Recipe makes 48 mini cupcakes and two 4 inch round cakes. I doubled it to make 48 cupcakes in a jar (which required two cupcakes each) and four 4 in round cakes for the smash cake.
1 3/4 cups whole wheat flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar (A little secret. I used balsamic vinaigrette. HA! No lie. It was all I had. I was worried they'd come out tasting like a crouton. *wink*)
2 tsp vanilla
1/3 cup coconut oil
1 cup cold water

Directions: Coat muffin tray really well with coconut oil. Combine ingredients and pour evenly into tin. Bake at 350 F for 20 minutes.

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