This is a fun way to solve two pesky problems that comes with kids and cupcakes: food allergies and those who only eat the frosting!! (You know you're out there!)
The idea came to me one day when my five year old, dairy-free, nephew was helping me make buttercream. It broke my heart to hear him shrug "I wish I wasn't allergic to milk anymore!" So, I did what any loving Auntie would do, and promised him his own batch of frosting. :)
Out came the shortening and the wheels started turning. We chose to tint the frosting blue, but what could we put it on that would work in place of cake? Since my darling nephew typically eats only the frosting of the cupcake, (who's child is he?!) I knew it had to be something easy and aplenty....
Marshmallows!
We cut them in half (to make them little mouth friendly), piped the frosting, et voila!
Mallow-cakes!
We had a great time making these sweet treats. It was adorable seeing him proudly serve the family his new creations, and isn't that what baking is all about?! <3
What you need:
Dairy-Free Vanilla Frosting** (recipe below)
Pastry bag and tip
Sprinkles
Marshmallows (not mini)
Scissors
Mini cupcake or candy liners
Step 1:
Cut the marshmallows in half (width-wise)
Step 2:
Place sticky side down onto liners. (This is will make your life easier when frosting!)
Step 3:
Frost your "mallow-cake"!
Step 4:
Apply sprinkles!
Step 5:
Share and enjoy!
**Dairy-free vanilla frosting recipe:
1 3/4 cups confectioners' sugar
1/2 cup shortening, like Crisco
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
2-3 tablespoons soy milk
In the bowl of an electric mixer fitted with the paddle attachment, cream shortening, salt, and vanilla, until light and fluffy. Add the confectioners' sugar gradually, beating after each addition. Add soy milk one tablespoon at a time, beating until smooth and at desired spreading consistency.
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