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Everyone loves a nice, fluffy cupcake. I love when a cupcake is light and airy, with smooth and creamy frosting on top! One of the easiest ways to keep a cupcake moist and fluffy is to use yogurt in the batter. But that doesn’t mean your cupcakes can’t be dairy-free or vegan-friendly!
I really enjoy making vegan cupcakes; they are surprisingly simple to make and taste just as delicious as normal cupcakes (or, dare I say it, even better!) I became interested in vegan baking when I made cupcakes for my sister-in-law a couple of years ago. Since then, I’ve noticed how easy it is to make delicious baked goods that are dairy and egg free!
Silk dairy-free products are perfect for cupcakes, because they add additional flavor to the batter through their Vanilla and other flavored yogurts and milks.
To make these Vanilla Almond Cupcakes with Plum Frosting, I went to Walmart to pick up a Silk Half Gallon Vanilla Almond Milk and a couple of Silk Vanilla Yogurts. You can find them in the dairy aisle, with the normal milk and yogurts.
Silk Almond Milk has 50% more calcium that dairy milk, with no cholesterol and no saturated fat. Silk offers seven almond milk options, all 100 calories or less. I love Vanilla Almond Milk in my cereal, its so tasty! Silk yogurt, made from soy, has 6 grams of soy protein per serving with no cholesterol and no artificial flavors or colors. The yogurt is dairy-free, gluten-free, and vegetarian.
Plums are in season at the moment and I absolutely love their flavor, so I decided to make a plum frosting. The delicious flavor of plums is enhanced with almonds and vanilla, so Silk products are perfect with plum!
Cupcakes:
- 1 stick margarine (8 tablespoons), at room temperature
- 1 1/3 cup sugar
- 2 (5.3 oz) containers Silk Vanilla Yogurt (~1 cup)
- 1 1/2 teaspoons almond extract
- 1/2 teaspoon vanilla extract
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Silk Vanilla Almond Milk
Frosting:
- 3 plums, diced
- 1 tablespoon honey
- 1 stick margarine (8 tablespoons), at room temperature
- 2 cups powdered sugar
- a pinch of salt
- a couple drops blue food coloring, if desired
- cinnamon, for garnish