Ingredients
- 1 stick margarine or butter, softened
- 1 cup granulated sugar
- 2 large eggs, separated
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp Kosher Salt
- ½ cup of Soy Milk
Buttercream
- ½ can Season Skinless & Boneless Sardines in Water, No Salt Added (4.25 oz.), chopped fine
- 1 stick margarine or butter, softened
- ½ cup of Crisco Vegetable Shortening
- 1 tsp vanilla extract
- 4 cups Confectioners Sugar, sifted
- 2 Tbsp Soy Milk
Instructions
- Preheat oven to 350°F. Insert liners into cupcake pans
- Cream the margarine and sugar in a large mixing bowl on medium speed, about 3-5 minutes. Add egg yolks and beat well.
- Add vanilla. Mix.
- In a separate bowl mix flour, baking powder, and salt.
- Slowly add by alternating the above dry mixture to the creamed mixture with soy milk. Mix till smooth.
- In a hand mixer beat the egg whites until it is stiff and forms peaks. Fold this gently into the above batter.
- Fill the cupcake liners ¾ of the way full and bake for 20 minutes or comes out clean with a tester. Let Cool.
Buttercream
- In a Kitchen Aid, beat shortening and butter till fluffy, Add Sardines, then slowly beat in vanilla.
- Add sugar ½ cup at a time while beating the mixture on medium. Be sure to scrape the side of the bowl often, mixture may appear dry.
- Slowly add soy milk, Beat until fluffy.
- Keep covered with damp cloth until ready to spread or pipe on cupcakes.
This recipe is made with:
