Dairy Free Cupcakes?

[ides]

Next week is O's b-day and I am making some chocolate cupcakes to bring into class. The problem here is that at least one child in his class is allergic to milk. I haven't seen a recipe for cupcakes without milk and I'm not sure they would taste right if I did a vegan type of recipe. I'm starting to think to ask how many are allergic (probably only one) and then bring them something else. Anyone have any insight, recipes, or suggestions?

[scrub-jay]

It shouldn't be hard to make a cupcake recipe without milk, unless you have an egg allergy in the mix too. The texture of cake should be fine excluding milk. We made vegan cupcakes for dd's bday and you are right, the texture can be weird. We've subsequently discovered that using vegan egg substitute helps alleviate that issue.

The biggest problem with cupcakes and dairy allergy, however, is the frosting. It is tough to do a yummy frosting without butter (sorry buttercream), we haven't figured this one out yet. The shortening frostings are not great and most store brands contain milk. Thank you from the bottom of my heart for including the allergy kid!!!

Here is a recipe to try (we have more restrictions, so we're still experimenting and haven't tried this one): http://www.food.com/recipe/moms-choc...upcakes-105594

[scarlett09]

I actually happened to be browsing the Food Network website when you posted this (damn you Iron Chef for making me look for recipes)! So I found the following:
http://www.epicurious.com/recipes/fo...upcakes-353909
http://tastykitchen.com/recipes/spec...an-white-cake/

There's this website about eating dairy-free, complete with recipes: http://www.godairyfree.org/
And if necessary, a list of cupcake places - maybe someone near you makes dairy-free cupcakes: http://cupcakestakethecake.blogspot....us-cities.html

I need to eat dinner now, all of these cupcakes made me seriously hungry.

[SuzySunshine]

I'm not sure if this is the exact recipe but we used to make Wacky cake ALL THE TIME when we were kids. No eggs, no milk.

http://southernfood.about.com/od/cho...r/bl01018c.htm

[ides]

Thanks for the link! I'm pretty sure its just a milk allergy, not eggs, but I'll check tomorrow when I drop off O in the morning. Butter would be out too since its made from milk, right? Even though its harder I would feel bad excluding the allergy kiddo. I do have a hersheys chocolate frosting recipe that has no or very little milk. I could probably sub water or soy milk. There is so much sugar the kids probably won't notice .

[ides]

I grew up with wacky cake and still have the recipe. I do love it! Is it as simple as just putting it into cup cake wrappers & shortening the bake time? Color me dense &/

[scrub-jay]

Thanks for the link! I'm pretty sure its just a milk allergy, not eggs, but I'll check tomorrow when I drop off O in the morning. Butter would be out too since its made from milk, right? Even though its harder I would feel bad excluding the allergy kiddo. I do have a hersheys chocolate frosting recipe that has no or very little milk. I could probably sub water or soy milk. There is so much sugar the kids probably won't notice .

Be careful w/the "very little milk"!!! For some kids, it is very possible to have an anaphylactic (or other immune) reaction to a minuscule amount of dairy. When kids are < 5 years, these types of allergies are often immune (or even anaphylactic) reactions and the allergy is not a "lactose intolerance". Yes, you'd have to avoid butter, but also avoid: whey, casein, buttermilk, cow milk (milk), goat's milk, cream, and cream cheese (any cheese), etc (this is not exhaustive). Furthermore, you'd need to check the chocolate you use, obviously milk (and lighter) chocolates contain milk. Labels are pretty good these days identifying whether or not there is "milk or milk products". Let me know if you have any other questions.

I bake dairy free all the time. This is a good recipe http://www.chow.com/recipes/10794-ba...colate-cupcake, I have made them several times and the frosting that is linked and they are really yummy. No texture issues. Or you can just substitute rice milk or soy milk in a regular recipe and it will be fine.

For the frosting, there is a brand of margerine called Earth Balance that is dairy free. I would just use that not 1/2 and 1/2 with shortening personally. Don't use regular margerine or butter incase it is a serious allergy.

[scrub-jay]

I bake dairy free all the time. This is a good recipe http://www.chow.com/recipes/10794-ba...colate-cupcake, I have made them several times and the frosting that is linked and they are really yummy. No texture issues. Or you can just substitute rice milk or soy milk in a regular recipe and it will be fine.

For the frosting, there is a brand of margerine called Earth Balance that is dairy free. I would just use that not 1/2 and 1/2 with shortening personally. Don't use regular margerine or butter incase it is a serious allergy.

Earth Balance is a great butter substitute (organic and vegan) and is safe for dairy allergies. I haven't tried it in a frosting, I thought it would get too soft/liquidy at room temp to hold its own, have you played with this as a frosting?

[ides]

Be careful w/the "very little milk"!!!

Oh, I meant since it uses so little subbing it with water or soy milk probably wouldn't be a flavor/texture issue. I just looked at the frosting recipe I have and margarine is ok but it takes a third cup milk. I might still try it with soy milk. I use earth balance margarine often in cooking. I like that its salty. This might be an issue though. Salty frosting, ick? Well, come to think of it earth balance probably comes in unsalted sticks too. Oh and I only use cocoa powder, so no milk in there.

[scrub-jay]

(Sorry, knee-jerk rxn...) I don't think they'll notice the salt, not w/the sugar. whatever you end up figuring out, please let me know how it turns out!!

[ides]

I get it. I'm still dumbfounded when I tell people I'm vegetarian & they think some meat broth or small bits will be fine. Ack! What about "no meat" isnt clear??

[scrub-jay]

We're not vegetarian, but we know the difference between vegetarian, pescetarian, or vegan (and the subtleties in between). No meat is no meat! My best friend is a vegetarian and has been since she was 9 years old. When she went to Scotland she had "the best potatoes of her life" and asked for the recipe...cook potatoes under meat drippings. She laughs about it now, but was beyond horrified/sick that night.

[ides]

When she went to Scotland she had "the best potatoes of her life" and asked for the recipe...cook potatoes under meat drippings. She laughs about it now, but was beyond horrified/sick that night.

Lol! I think I've eaten a bit of lard unbeknownst just because I felt so horrible afterwards.



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Earth Balance is a great butter substitute (organic and vegan) and is safe for dairy allergies. I haven't tried it in a frosting, I thought it would get too soft/liquidy at room temp to hold its own, have you played with this as a frosting?

It turns out like frosting where you just use butter, so yes it is quite soft. I have an aversion to shortening, but also didn't really clue in until just now that it would keep frosting from being too soft!! I'm not the most experienced cake decorator (although I love to bake).

Ides, I have been served bolognese sauce that had been through a sieve to remove the chunks of ground beef! Ewwww!