Dairy Free Vanilla Cupcakes

After a solid six days of Christmas baking, I feel like this afternoon, I was finally able to emerge from the snowglobe-like cloud of powdered sugar that has engulfed my kitchen all week.  Don't get me wrong.  As much as I enjoy being surrounded by ridiculous amounts of sugar and butter all day, even I felt the need to give my sweet tooth a bit of a break today.   
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I know what you're thinking.  "What does a Christmas baker do when she finally manages to escape from her kitchen for a few hours?"  She heads to the busiest town around to finish up her Christmas shopping, of course.  🤦🏻‍♀️ I'm not sure that fighting the gridlocked traffic at the mall was the relaxing baking break that I needed. 🚘 On a positive note - I did manage to find the last few gifts that were on my list.  🎁

The Christmas baking is not finished for the year - not by a long shot.  I've still got cookies to decorate, cakes to frost and pies to bake.  Spreading Christmas cheer in the form of sugary goodness.  That's how I roll.  🍰  (No pun intended. 😂)​

I know first hand how difficult it can be to incorporate dietary restrictions into a holiday menu.  I've had requests for Christmas desserts that were appropriate for customers with gluten sensitivities, nut allergies and dairy intolerance.  I've even made desserts for customers with all 3 of those.  

If you know someone who would appreciate a special holiday cupcake without dairy - this is the recipe for you.  There are no crazy ingredients.  (Probably things that you already have in your pantry and refrigerator.)  They're so good that my cupcake crazy family gobbled them up without ever questioning their lack of butter.  🧁 

Dairy Free Vanilla Cupcakes

• 2 1/2 cups all purpose flour
• 2 cups sugar
• 3 tsp baking powder
• 1 tsp salt
• 1 cup milk alternative (Soy, Almond, Coconut, Oat)
• 1/2 cup canola oil
• 1 Tbsp vanilla extract
• 2 large eggs
• 1 cup water

Frosting

• 1 cus solid vegetable shortening
• 3 1/2 cups powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Combine flour, sugar, baking powder and salt in bowl of standing mixer. 

Stir together eggs, milk, oil and vanilla.  

Add to dry ingredients and beat until well combined.

Beat in water.  

Fill cupcakes liners half full.  

Bake 12-14 minutes at 350.

Cool on wire rack.  

Beat together frosting ingredients.  

Frost cooled cupcakes with buttercream. 

Happy holiday baking!
Ciao!

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