Divvies Dairy Free Vanilla Frosting Recipes

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DIVVIES DAIRY-FREE VANILLA FROSTING



Divvies Dairy-Free Vanilla Frosting image

This recipe for dairy-free vanilla frosting, courtesy of Divvies Bakery owner Lori Sandler, goes perfectly with her allergen-free chocolate cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 1 dozen cupcakes

Number Of Ingredients 5

1 3/4 cups confectioners' sugar
1/2 cup dairy-free margarine, chilled
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
1 tablespoon rice milk

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners' sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
  • Add rice milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined. Store in an airtight container, refrigerated, up to one week.

DAIRY-FREE VANILLA FROSTING



Dairy-Free Vanilla Frosting image

This is an easy frosting recipe I have tweaked to my liking after a few tries. It is very tasty and is pretty easy to make.

Provided by littlred0304

Categories     Desserts     Frostings and Icings

Time 5m

Yield 16

Number Of Ingredients 4

2 cups confectioners' sugar
6 tablespoons dairy-free margarine
¼ teaspoon water
1 teaspoon vanilla extract

Steps:

  • Beat confectioners' sugar and margarine together using an electric mixer on low speed. Add 1/4 teaspoon water to increase creaminess if needed. Add vanilla extract. Increase speed to high and continue to mix until frosting is stiff. Refrigerate until ready to use.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 15.6 g, Fat 4.1 g, SaturatedFat 1.1 g, Sodium 41.4 mg, Sugar 15.4 g

DIVVIES CHOCOLATE CUPCAKES



Divvies Chocolate Cupcakes image

This allergen-free recipe for chocolate cupcakes is courtesy of Divvies Bakery founder Lori Sandler. Check the packaging every time you buy a familiar ingredient -- manufacturing procedures can change.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 1 dozen

Number Of Ingredients 10

1 1/2 cups cake flour (not self-rising)
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 1/4 cups water
Divvies Dairy-Free Vanilla Frosting

Steps:

  • Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  • In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
  • Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
  • Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.

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