The last couple days have been so relaxing. It was one of those times when I didn’t realize how much I needed this until it happened. The holiday was great and filled with lots of movie watching, present playing, and cooking. The cooking was my favorite part even though I know some people dread it. Even though it’s just me and The Kid, I spend the entire day in and out of the kitchen working on Christmas dinner.
Nothing like a kitchen to put a smile on my face. This year we had ham, green beans, garlic bacon cheddar mashed potatoes, macaroni and cheese, rosemary artisan rolls, cranberry sauce, and of course dessert. Everything on the menu was delicious and completely dairy free. Plus I was able to have normal sized portions and stick to my healthy eating. Yes, I stuck to 1/4 cup of mac and cheese. It is a Christmas miracle! No overindulging hangover and I was able to enjoy a cupcake for dessert.
I’ve mentioned before that I firmly believe if you are going to indulge do it with something that is high quality. Make it something you really want, that tastes good, and isn’t loaded with preservatives and chemicals. It will taste so much better and go that much further to satisfy your cravings. Homemade desserts are where I usually choose to indulge when given the chance. So I had fun with dessert this year.
One of The Kid’s favorite cookies are snickerdoodles. I can’t say I blame her. I’ve loved them since making them as a young kid. I decided to make a cupcake version of the snickerdoodle and set about finding a dairy free recipe. Now if you’ve ever googled for vegan cupcake recipes, you’ve probably found that most of them are both vegan and gluten free. I’m not sure why those tend to go hand in hand. I’m not particularly fond of gluten free desserts. They are hard to make typically, have complicated ingredients, and they don’t taste the same to me.
I managed to find a vegan snickerdoodle cupcake recipe and decided to use it with some slight modifications. I used almond milk in place of the soy milk. Regular milk would also work too if you aren’t vegan or concerned with dairy allergies. I also got so excited while baking them that I didn’t read through the recipe. I mixed everything together completely before I read that you are supposed to top the cupcakes with the brown sugar and cinnamon and swirl them before baking, NOT mix everything right in. My cupcakes turned out just fine and I saved myself some time and effort (by accident ).
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 1/3 cup + 2 tsp vegetable oil
- 1 1/4 cup flour
- 2 Tbsp cornstarch
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sugar
- 2 tsp vanilla extract
- 1/2 tsp orange extract
- 2 tsp cinnamon
- 2 Tbsp brown sugar
Preheat oven to 350 degrees and line a cupcake pan with 12 paper liners. Mix the almond milk and vinegar in a measuring cup or small bowl and set aside for about 5 minutes. This is a substitute for buttermilk so you want to give the vinegar time to curdle the milk slightly. In a large bowl, mix the remaining ingredients and then add in the curdled almond milk.
Beat either by hand or with a mixer until smooth. I just mixed by hand since I didn’t want to wash the beaters before making the icing. Plus it gives you a nice one-arm workout. Fill the 12 cupcake liners about 3/4 of the way full. Bake cupcakes at 350 degrees for 20 minutes. Let cool completely before frosting.
Vanilla Buttercream Frosting
- 1/4 cup Earth Balance soy free margarine
- 1 cup + 2 Tbsp powdered sugar
- 1 – 2 Tbsp almond milk
Beat the margarine and powdered sugar carefully with a mixer. Slowly add the almond milk 1 Tbsp at a time while beating until the icing is your desired consistency. I used just 1 Tbsp of milk in mine. Frost the cupcakes when they are cooled. You can easily use real butter or margarine and milk in this recipe too.
Makes 12 cupcakes. The cupcakes are 168 calories each and the frosting is 78 calories per serving so you can have a homemade cupcake for just under 250 calories each.
I liked that the recipe only made 12 cupcakes so there aren’t tons leftover to taunt me into eating them, but there are enough so The Kid has a few day’s worth of enjoyment. What is your favorite holiday dessert?