Dairy-Free Vanilla Cupcakes!
When some people hear the words “dairy-free dessert” they often imagine an overly-dense and boring dessert, and that assumption is perfectly understandable. For so long, dairy-free foods have indeed been bland, heavy, and sometimes outright inedible, but it doesn’t have to be. In fact, with cooks willing to try new things, dairy-free foods have gotten better and, in fact, quite often not much different than dairy-rich foods. Especially desserts – fluffy, rich, light, and tasty!
With a loved-one unable to eat dairy, I’ve researched and sampled and cooked an array of dairy-free foods over the years.
Some of these “delicacies” have been fantastic, and some others have been, well, nasty. Recently, I tried my hand at vanilla cupcakes. After researching dairy-free recipes, I didn’t find one that I liked, so I got the crazy idea of simply switching out the dairy products in a regular recipe for non-dairy.
I found a simple vanilla cupcake recipe, and instead of milk, I used coconut milk. I replaced butter with Earth Balance Non-Dairy “butter” (in the tub, not the cubes that taste like miracle whip). I added chopped strawberries and mouth-watering dairy-free chocolate chips.
I bake the cupcakes per the recipe instructions, and voila… yummy dairy-free cupcakes!
These substitutions can be made with almost any cupcake recipe. Just be sure to follow all directions carefully.
We gobbled down these cupcakes. My next adventure: non-dairy chocolate cake. Oh, yeah!!