Wednesday, May 1, 2013

Dairy-Free Carrot Cake Cupcakes with Cream Cheese Icing

Yeah, that's right. I said dairy-free cream cheese icing. It can be done and you won't know the difference!

The BEST Carrot Cake Recipe EVER can be found over here at Pinch of Yum. I followed the instructions for the cupcake version. I also mixed the wet and sugar ingredients first, then saved the dry ingredients for last. Tip for success: always sift your flour and after you add the dry ingredients, only mix enough to combine, on low speed.

 Dairy-Free Cream Cheese Icing Recipe

8oz Dairy-Free Cream Cheese Alternative (I used Tofutti Brand, but it is soy based)
1/4 lb Dairy-Free Butter Alternative (I use Earth Balance Brand)
2 tsp bourbon vanilla paste
1 lb = 4 cups powdered sugar (give or take)

Make sure cream cheese and butter are the same temperature. Beat on high speed in mixer until combined. Add vanilla and sugar until desired consistency is reached. Increase speed of mixer to high until combined. (I like a thicker icing so that the form holds on cupcakes. If I were icing a cake, would go softer.)

Using pastry bag, pipe onto cupcakes, starting from exterior perimeter moving inward and spiraling up. The key is more squeeze, less movement.

Decorations on top are by Wilton.

I made these for my dear friend Libby's going away party. She is a fellow dairy avoider ;) I will miss you friend!

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