Party Preparations: Cupcakes

First of all....I am totally in denial that Caleb will be one this month.  Seriously?  Where has time gone?!  I cannot believe I am planning a first birthday for him!

As my regular readers know, Caleb has to eat dairy free.  This added an interesting element to party planning, but its been fun.  I have tried (remember these are ALL dairy free):

• Chocolate cake with vanilla frosting using only butter alternative-Cake and forsting tasted good but but the frosting melted before I could even finish frosting three cupcakes!
• Raspberry vanilla with cream cheese frosting:  Cakes was awesome, but I did not think the kids would like the raspberry "surprises" throughout.  The cream cheese frosting was ok, but not good enough.
• Raspbery vanilla cake with buttercream frosting:  Again, the cake was awesome but I did not think the kids would like the "surprises".  The buttercream frosting used all shortening---I realized, we were on to something it was GOOD, but thick!
• Snicker doodle cupcakes:  Yum.  Yum.  Yum.  THE WINNER.  See recipe below; next step--figuring out how to decorate in a fishy theme.

After I found the winner, I sent several of you a picture of the test cupcakes and many of you asked for the recipe.  I hope I remember it correctly because I sort of made it up, here goes.....

Cake Ingredients:

• 4 large eggs
• 1/2 cup canola oil
• 2/3 cup cold water
• 1 teaspoon pure vanilla extract
• 1 Pamela's white cake mix (bonus this is also gluten free)
• 1 1/2 teaspoon ground cinnamon

Frosting Ingredients (3 cups):

• 1 cup shortening
• 4 cups powdered sugar, sifted
• 1/4 teaspoon butter flavoring
• 1 1/2 teaspoon vanilla (if you want pure white frosting use clear vanilla)
• 1 teaspoon ground cinnamon
• 1 pinch kosher or fine sea salt
• 1-3 tablespoons rice/almond/coconut/soy milk (i used almond this time, but will use rice at the party)

Topping:

• 6 teaspoons sugar
• 1 teaspoon cinnamon

Steps (cake):

1. Preheat oven to 350 degrees. Line 16-18 standard muffin tins with paper liners.
2. Combine eggs, oil, water and vanilla in a small bowl and whisk (either by hand or with a handheld mixer) for 2 minutes.
3. Gradually add the cake mix and cinnamon, whisk just until combined, mixture will be a little lumpy
4. Divide batter among prepared muffin tins. Sprinkle about ¼ teaspoon of the topping on each cupcake.
5. Bake for 20 minutes or until risen, lightly browned and a tooth pick inserted in the center comes out clean.
6. Allow to cool.

Steps (frosting):

1. In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat shortening until smooth.
2. Add Cinnamon, salt, vanilla and butter flavoring.
3. Add powdered sugar one cup at a time until its all mixed in with mixer on low.
4. Add one tablespoon milk alternative. Gradually add more rice milk until the mixture becomes a spreadable consistency.
5. Turn mixer up to medium-high and beat for 30 seconds or so until very creamy.
6. Frost the cooled cupcakes.
7. Sprinkle the frosting with the remaining topping.

Yum.  Yum.  YUM!!!!!  I cannot wait to figure out how to decorate these things!!!