July 25, 2021 2 min read

I hadn't made a cupcake in a very long time and had a craving for one. There is something about peeling back the paper and taking a bite of a perfectly chocolate cupcake with fluffy icing. So I found this dairy free version (we have an allergy in our family - so have been hunting for some dairy free desserts) that I thought I'd try. It turned out really, really good - you'd never know there aren't eggs or dairy in this cupcake - the texture and taste are spot on! And the icing I chose is a dairy free marshmallow fluff but you could use whatever you like. The icing is very much like one that I grew up with - the only difference is the one I always used to use is not cooked. This one holds better and tastes the same - it's a light, fluffy, not too sweet icing that is one of my favorites - and just so you know - I'll be the one licking the bowl - it's soooo good:)

Chocolate Cupcake

In a large bowl, whisk together
1 1/2 c. flour
1 c. packed b. sugar
1/3 cocoa
1 1/2 tsp. b. soda

In a separate bowl, whisk together
1/4 canola oil
1/4 c. unsweetened applesauce
1 tsp. vanilla
1 c. water

Add to flour mixture, mixing until just combined.

Add and mix in
4 tsp. apple cider vinegar

Pour batter in your paper lined muffin tray (batter is quite runny and makes about 12 smallish cupcakes)

Bake at 350 for about 15 minutes - until the top pops back when lightly touched or your toothpick comes out clean.

Let cool and ice with your favorite frosting.

Dairy Free Marshmallow Fluff Icing

Combine, in the bowl of your stand mixer
1/2 c. egg whites - 4 large eggs
3/4 c. sugar
1/4 c. corn syrup

Fill a pot with water (about 1/3 - 1/2) and bring to boil.

Set the bowl of your stand mixer onto the pot of boiling water.
Whisk until the sugar has dissolved and it reaches 160F using an instant read thermometer for about 4-5 minutes (I eyeball mine and when everything has dissolved and is really hot but not boiling I remove it from the heat)

Remove from heat and add
1 tsp. vanilla
1/2 tsp. cream of tartar

Beat until it forms glossy, white peaks - about 5-6 minutes.

You can store the icing in a sealed container in your fridge for about 2 weeks.

*you can add food coloring when you add the vanilla if you'd like it to be something other than white - pale pink is really pretty!


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