Allergy friendly. cupcake happy!

Today, we are talking incredible cupcakes!

This recipe, which is a twist on my snickerdoodle cupcakes, gives you a sparkly, happy sugar cookie on top of a moist cupcake. They are so good! The sugar cookies rolled in rainbow crystals have such a delightful crunch. And the simple but delicious vanilla cake makes it fancy and more special than just a sugar cookie by itself.

Keep in mind, these do take some time to prepare, but the effort of combining these textures makes a unique treat that is sure to impress. I brought them to our block party a couple of summers ago and every single cupcake was eaten. Not bad for dairy-free, egg-free cupcakes.

Please, share the happiness. Make Sugar Cookie Cupcakes. Spread the cupcake love!

DAIRY-FREE, EGG-FREE SUGAR COOKIE CUPCAKES
Adapted from chefchloe.com and theppk.com

Sugar Cookies
1 c. nonhydrogenated margarine (recommended: Earth Balance Soy-Free Non-Hydrogenated Buttery Spread)
1 1/4 c. sugar
2 T. non-dairy milk
1 1/2 tsp. vanilla extract
1 2/3 c. All purpose flour
1/4 c. cornstarch
1 tsp cream of tartar
1/4 tsp. baking soda
1/4 stp. salt
1 jar Colored Sugar Sprinkles for rolling

Procedure

1. Cream margarine and sugar together until light and creamy, about 3 minutes, scraping down sides of bowl when necessary.
2. Add non-dairy milk and vanilla and beat until combined.
3. Sift in flour, cornstarch, cream of tartar soda and salt and beat mixture until soft dough forms, about 4 minutes. Dough will be soft and fluffy.
4. Wrap dough in plastic wrap and chill at least 30 minutes, or refrigerate overnight.
5. Preheat oven to 350. Place colored sugar sprinkles in a bowl.
6. Scoop 1 T. dough (I use a 1 T. cookie scooper), drop into sprinkles, and gently roll into a ball. Place on cookie sheets 3 inches apart.
7. Bake 8 minutes. Cookies will puff when you bake and will flatten while they are cooling.
8. Cool 5 minutes on baking sheets before moving to wire racks to cool completely.
9. Reserve 24 cookies for your cupcakes. Store remainder in loosely covered container.  Makes 72 small cookies (the perfect size to put on top of your cupcakes). If you don’t want a lot of extra cookies, you can cut the recipe in half).

Vanilla Cupcakes
2 cups sugar
2 teaspoon baking soda
1 teaspoon salt
3 cups flour
2 cups non-dairy milk (I prefer coconut milk)
1 cup canola oil
4 teaspoons pure vanilla extract
¼ cup apple cider vinegar

Procedure

1. Preheat oven to 350. Line two cupcake pans with liners sprayed with allergen-free cooking spray (see my earlier post on My favorite allergen-free baking products).
2. Whisk together sugar, baking soda, salt and flour into a bowl.
3. In a separate bowl, mix the milk, oil, vanilla, and vinegar.
4. Combine the wet and dry mixtures and whisk until thoroughly mixed.
5. Distribute batter into lined cupcake baking pan, and bake for 15-20 minutes.
6. Cool in pans 10 minutes before transferring to rack to cool completely.

Vanilla Frosting
8 cups confectioners’ sugar
1 cup allergen-free margarine (recommended: Earth Balance Soy-Free Non-Hydrogenated Buttery Spread)
2 tablespoons vanilla extract
1/2 cup water

Procedure

1. Combine the confectioners’ sugar, margarine, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined.
2. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency.

Assembly

1. Spread or pipe frosting on a cooled cupcake.
2. Top with a sugar cookie, and garnish with additional frosting. Makes 24 cupcakes.

Sheila’s allergen-free baking tip: Because I occasionally bake gluten-free for friends and family, I have made it a habit when measuring the dry ingredients to measure my all-purpose flour last. This way, if I use the same measuring cup for the sugar, I avoid cross-contamination in the large container of sugar.