

Dry Ingredients:
1 1/2 C cake flour, sifted
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
Wet Ingredients:
1/2 C dairy free margarine, softened
1 C sugar
1 8 oz can crushed pineapple
1 tsp vanilla extract
Additional:
1 C sweetened shredded coconut
Preheat oven to 375F. Line a standard muffin tin with 12 paper baking cups. Sift together all dry ingredients into a small bowl. In a separate small bowl, toss together the coconut and several tablespoons of the flour mixture. Set both bowls aside. Cream margarine and sugar together in a large mixer bowl. Continue mixing and add pineapple and vanilla. (Don't worry if you get a cottage cheese texture, just continue beating the mixture until the "curds" are smaller.) Add flour mixture in small portions while still continuing to mix until completely combined. Stir in coconut by hand.
Divide batter evenly into muffin tin. Bake for 20 to 25 minutes. Remove from oven when a toothpick comes out clean. Allow to cool completely, then frost.
Frosting:
1/3 C dairy free margarine, softened
3 C powdered sugar, sifted
1 tsp vanilla extract
2 Tbs lemon juice
2 Tbs cherry spreadable fruit or cherry preserves
12 maraschino cherries (optional)
Cream margarine in a mixer bowl, than gradually add sugar while continuing to mix. Once combined, mix in the rest of the ingredients except cherries. (I had planned on adding vanilla soy milk, but the frosting was so tooth achingly sweet, that I switched to lemon juice plus vanilla extract.) Frosts one batch of cupcakes!
2 comments:
congratulations allergymom!
you won my divvies vegan allergy friendly cupcake valentine's giveaway :) please send me your mailing address
mod*mom
modmommy AT gmail.com
I like the way you format the recipe into wet and dry columns. It is so much easier to read and make this way!
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