Dairy Free Vanilla Cupcakes
Ingredients:
For the cupcakes:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon coarse salt
- 1 1/3 cups sugar
- 1 1/2 cups butter-flavored shortening (or butter, room temperature)
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup almond milk (or milk)
For the frosting:
- 1 cup butter-flavored shortening (or butter, room temperature)
- 4 – 5 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Rainbow sprinkles, optional
Instructions:
For the cupcakes:
Preheat oven to 350˚F and line a 24-cup muffin pan with cupcake liners.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl with an electric mixer, cream shortening and sugar on medium speed until light and fluffy, about 2 minutes.
Add eggs, one at a time, beating until incorporated.
Add flour mixture in 4 installments, beating until incorporated and scraping sides of bowl as needed.
Add milk and beat until smooth.
Fill cupcake liners with about 3 tablespoons batter each, or until 2/3 full. Bake for 18-20 minutes, or until an inserted toothpick comes out clean.
Remove from oven and allow cupcakes to rest for at least 10 minutes before transferring to a cooling rack.
For the frosting:
In a large bowl with an electric mixer, beat together frosting ingredients until smooth.
Frost completely cooled cupcakes with a spatula or spoon. Top with sprinkles immediately after frosting each cupcake.
Article from: https://www.simplywhisked.com/dairy-free-vanilla-cupcakes/#tasty-recipes-16494-jump-target
