I found the perfect recipe for icing for Cody's birthday cupcakes. It tastes right, has the right texture, and it's allergy friendly and vegan.
Here is the link to the recipe for "Best White Icing Ever".
I used organic vegetable shortening made from palm oil and added some puréed cherries and blueberries for color and flavor.
In a previous post I posted the recipe for tasty allergy-friendly and vegan chocolate cake.
Cody really did not like the chocolate cupcakes, so I also made some vanilla cupcakes. I just substituted the cocoa with more oat flour and added another 1/2 teaspoon of vanilla.
Voila! I had birthday cupcakes after some trial and error. One important note: do not overfill the cups otherwise you will have a gooey, fun mess at the bottom of your oven. I'm sure experienced bakers know this, but I learned that one the hard way!
What did Cody think of the cupcakes? Well my little Mr. Picky was not a fan. Too sweet and sticky for him I think. Oh well, more for me!
The cupcakes are wheat free, dairy free, egg free, peanut/treenut free, corn free and vegan.
What did Cody think of the cupcakes? Well my little Mr. Picky was not a fan. Too sweet and sticky for him I think. Oh well, more for me!
The cupcakes are wheat free, dairy free, egg free, peanut/treenut free, corn free and vegan.
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