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Dairy-Free, Soy-Free, Egg-Free Butterfly Cupcakes

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Updated February 22, 2011

Dairy-Free, Soy-Free, Egg-Free Butterfly Cupcakes

These celebratory cupcakes are sure to make someone's day.

Jeanette Bradley, licensed to About.com
Assembling these cupcakes is a multi-step process. It takes a little while to make the different raw ingredients - cupcakes, sugar cookies, and frosting. They look complicated, but they are not difficult to make even for a novice decorator.

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 24 cupcakes

Ingredients:

Preparation:

Bake Lemon Vanilla Cake as cupcakes and allow to cool.

For cookies, substitute dairy-free, soy-free shortening for the butter and rice milk for the milk. Cut into 3-inch rounds and bake. You will need 24 cookies. Allow to cool.

Make frosting. Divide into two portions and color each a different color using food coloring.

To create butterflies: First frost each cupcake with a ½ inch thick layer of base frosting.

Cut a round cookie in half so you have two semi-circles. Turn the two halves of the cookie around so the round edges touch. Gently push the cookie halves into the base frosting to anchor them.

Using a pastry tube or a plastic bag with a hole cut in one corner, pipe a thick line of frosting between the cookies to create the butterfly body. This will also hold the wings in place.

Use a pastry tube with a small round tip or a plastic bag with a small hole cut in the corner to pipe outlines of wings and antennae for the butterflies.

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  6. Dairy-Free, Soy-Free, Egg-Free Butterfly Cupcakes - Lactose-Free, Eggless Cupcakes

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