Makes: 2 1/2 cups
- In a large bowl using an electric hand mixer, cream the soy margarine until fluffy. About 2 mins.
- Add the confectioners sugar gradually, beating at a low speed until combined.
- Turn up the speed to high, add the remaining ingredients, and beat until the mixture is smooth and creamy.
- Chill slightly before using to frost dairy-free cakes and cupcakes.
- I also added red food colouring before chilling, so the cupcakes would be fancy.
- You can substitute the vanilla extract for another flavoring of your choice, such as lemon juice, orange juice, almond extract, or maple extract.
After making the frosting, I added the food colouring and put it in the fridge over night. In the morning before I frosted the cupcakes, I set it out so it would warm up enough to mix with the electric mixer again. I think I left it out too long because it was too smooth when I frosted them, but oh well. They still looked pretty good.
To frost them in a spiral, I watched THIS for instruction...and really, it was my inspiration for these!
After icing it, I put orange, green, and yellow sprinkles on top, and pressed a Dora icing face on the very top.
When they were finished, I put them on a tray in the fridge, and before the children went home from the party, I put them in coloured boxes (they look like Chinese food take out boxes) with string handles, and stuck a Dora and Diego sticker on each side. Instead of the typical "loot bag" filled with cheap toys and candy, they each got a cupcake. Who doesn't like a cupcake?!
I don't typically use soy, for a million reasons, but for a rare occassion, I didn't see the harm. I'm sure you could use other non-dairy margarine and lactose-free milk if you aren't vegan. Also, if you don't actually have a lactose intolerance, and you have no need to keep the animal products out of it, you could replace the soy margarine for real margarine, and use regular milk and yogurt.
I promise you, you'll never know there's soy in this!