Tag Archives: dairy-free

Easy Baseball Cookies

Recently I switched up my icing recipe. (I use this recipe now which happens to be vegan.)

It dries smoother and slightly harder than my previous recipe, without being too crunchy or losing any flavor.

When making these baseball cookies for a friend’s son’s birthday, I decided to try using edible markers – something I couldn’t really do with my old icing. It worked PERFECTLY!

I used a round cookie cutter to get the perfect curve for the stitching…

…and marked the cutter where it met the edge of the cookie. This way the curve was the same size on every single cookie.   Then I just added the stitching, making sure each curve had the same number of stitches. The spacing doesn’t even need to be perfect for the balls to all look great!

I also made some bats to go along with the baseballs.

These were SO easy and stunning and took no time at all!  I will definitely use the markers again for balls instead of piping all of those lines.
My mind is racing with everything else I can do with the markers now!

**Not that you can tell from the pictures, but these cookies are actually gluten free and vegan! I used this recipe for the cookies and these recipes for the buttercream and icing. I just substituted rice flour and rice milk, and used all vanilla extract instead of using almond.


Filed under Cookies

Dairy Free Cupcakes with Vegan Frosting

I made these cupcakes for Baby Jude’s 1st birthday!


Due to some dietary restrictions, his treat needed to be dairy free. I bake with milk and butter and all that good stuff usually, so I had to do some research to find a recipe that was able to be made dairy free.

What I found was the BEST THING EVER. A cupcake recipe that makes 2 cupcakes. I know what you’re thinking. Whaaaaaaaat!? And it was easy too. I have a feeling I will be coming back to thing recipe again very soon. Small batches = opportunity for experimentation. Like I did here.

Anyways, back to these cupcakes.

Dairy Free Cupcakes for Twoadapted from How Sweet It Is


1 egg white

2 tbsp sugar

2 tbsp melted vegan butter (I used Earth Balance)

1 tsp vanilla extract

1/4 cup flour

heaping 1/4 tsp baking powder

pinch of salt

1 1/2 tbsp coconut water


1. In a bowl, whisk together egg white and sugar until combined.

2. Stir in melted butter and vanilla.

3. Add flour, baking powder, and salt and stir until completely combined.

4. Stir in the coconut water.

5. Divide equally between 2 cupcake liners in the center of the cupcake pan.

6. Preheat the oven to 350*. (Do not do this first, do this last. While the oven is preheating, the cupcake batter gets to rest in the liners which makes them rise more rounded and beautifully.)

7. Bake for 10-12 minutes.

**Note** This cake recipe can be flavored with anything you want. Substitute the vanilla for almond or lemon extract, or substitute some of the coconut water for pureed strawberries, raspberries, or blackberries.


Now for the frosting. I had never made vegan frosting before, but I was confident it wouldn’t be a problem. My regular buttercream recipe is very adaptable so I started there and ended up with something wonderful. We even had a taste test comparison and everyone said tasted the same. Awesome.


Easy Vegan Buttercream Frosting

(Enough to frost about 12 cupcakes.)


1/4 cup vegan butter (I used Earth Balance)

12 oz powdered sugar (if you don’t have a scale, that’s almost 3 cups. Start at 2 and add at the end until it’s the right consistency.)

3 tbsp coconut water or non-dairy creamer

1 tsp vanilla extract


With a hand mixer or a stand mixer, mix together all ingredients until fully incorporated. If the mixture is too thin, add powdered sugar a little at a time until it reaches the right consistency.

**Note** This frosting can be flavored with anything you want. Substitute the vanilla for almond or lemon extract, or substitute some of the coconut water/non-dairy creamer for pureed strawberries, raspberries, or blackberries. If it gets to thin, add powdered sugar. If it gets too thick add more coconut water/non-dairy creamer. Easy!



Filed under Cakes