Omnivore loving vegan, gluten-free & beverage recipes
Life’s Little Sweets celebrates seasonal cooking and local food pathways. Find inspiration from farms, CSAs, and home gardens with recipes that highlight fresh ingredients, community, and the joy of cooking through the seasons. Continue Reading
This recipe infuses the rich, distinct flavor of maple syrup into the classic buttery shortbread, offering a delightful twist on traditional shortbread cookies. Adjust the sweetness by varying the amount of maple syrup to suit your taste preferences.
When the weather gets cooler and those leaves start falling, you know it’s time to cozy up with a hot, delicious bowl of soup! We have a list of yummy, nutritious fall/autumn soups that you can make at home.
It’s time for some cranberry, pumpkin, apples, and everything spiced! Sweater season is here which means we’re hungrier than ever. Want to know what food to cook this Fall? Keep on reading!
This Pumpkin Spice Bread yields 2 generous loaves and can be customized with your favorite toppings and Vanilla Coconut Icing! Bring this favorite to your next holiday gathering! Be sure to check out the other #FoodieMamas pumpkin recipes below!
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Dairy-Free Chocolate Cupcakes are a dairy-free version of your favorite dessert treat using Silk All Natural Unsweetened Almondmilk. Topped with dairy-free yogurt frosting using Silk Vanilla Almond Dairy-Free Yogurt Alternative and optional edible dried flowers! (makes 20-24 cupcakes)
Estimated reading time: 6 minutes
Hey Everyone, I am clearly on a cupcake "bender" lately.
I don't know why because for the many years that I have had this blog, I haven't done a whole lot of cupcakes but maybe that's what was missing in my life.
To me, cupcakes are literally, the icing on the cake - so to speak.
Cupcakes are beautiful, whimsical, individual, and perhaps that what I need more in my life now more than ever: more of that icing - I mean that literally and figuratively 🙂
As I think about it, my children are now 6 months old and nearly 4 at this point, I am in my mid-thirties (36 is still mid-30's, right?!), in this coming July, Eric and I will have been married 7, yes 7 YEARS. It's amazing.
This is my time to seize the moment and "crush it" as they say.
Well, I am totally ready and as I do that I will be "crushing" one of these lovely Dairy Free Chocolate Cupcakes.
I started making dairy-free recipes when Eric and I got together because he's lactose intolerant.
Together, we are always looking to go more plant-based in our diet, as a general lifestyle.
I, personally, am not completely dairy-free because I do not have to be but since I make nearly all of the food we consume in this household, I want to be able to make dairy-free recipes that everyone can enjoy.
Here are the ingredients that I use for these Dairy Free Chocolate Cupcakes:
Dairy Free Chocolate Cupcake Base
Dairy Free Vanilla Almond Frosting
Silk is dairy-free and lactose-free.
I love the creamy texture and taste of both the All Natural Unsweetened Almondmilk and the Vanilla Almond Dairy-Free Yogurt Alternative.
As I adapt my favorite recipes to be dairy-free for our family, these Silk products help me to seamlessly do that.
Make sure to fill the cupcake batter half-way (for 20 cupcakes) or ⅔ of the way in the cupcake liners.
I know you will love these Dairy Free Chocolate Cupcakes!
This post was originally posted 4/10/2018 and updated and republished on 3/3/2021
Dairy-Free Chocolate Cupcakes are a dairy-free version of your favorite dessert treat. Topped with dairy-free yogurt frosting and optional edible dried flowers! (makes 20-24 cupcakes)
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Please note that the Calculated Nutrition is an estimate at best.
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Margo says
No baking tempature included with this recipe.
Sara Maniez says
Thank you for bringing that to our attention! We fixed it! Have a great day!