*This post was sponsored by DairyPure Lactose Free Milk. All opinions are my own. #DairyPureMilk
Summer is still in full swing here in Western NY, but we are definitely starting to see the signs of back to school creep in! One of the things that I have really enjoyed about this summer is all of the fresh produce that we have been enjoying. This is the first year that I signed up for a small crop share and I have just loved every box that I have received chock full of fresh fruits and veggies. What this also means is that I have gotten creative with my cooking so that we don’t get tired of one thing. So I was super stoked to try some dessert out with some fresh strawberries!
Making dessert can be tricky in my house! My youngest has suffered from a life-long dairy allergy that is morphing into a lactose intolerance as she grows older, and I also suffer from lactose intolerance. Which means that cooking dessert without milk or butter can be challenging! Thankfully, there are a lot more options out there for substitutions. My absolutely favorite go-to substitute for milk right now is DairyPure Lactose Free Milk! One reason that I love DairyPure is that it is the only milked backed by an Five-Point Purity Promise. All of their milk, including the Lactose Free Milk, contains no artificial growth hormones, is tested for antibiotics, is continually quality tested to ensure purity, only comes from cows fed a healthy diet and is cold shipped to your favorite store.
The second reason is that I LOVE DairyPure Lactose Free Milk is that I can’t tell the difference between DairyPure Lactose Free Milk and any other kind of milk – except no stomach aches! DairyPure Lactose Free Milk is fresh and delicious and takes just like regular milk – but without the lactose so that it’s easier to digest! And it comes in whole, reduced fat, lowfat, and Fat Free! Make sure to take a look for it in your favorite store’s dairy case!
These are super easy cupcakes to make, I love how the fresh strawberries spread throughout the batter – they really help keep the cupcake fluffy and moist!
They also make the finished cupcake pretty as well!
The recipe is really simple – a few tips and tricks though – this recipe uses coconut oil. If you have a recipe that does tell you how much coconut oil to sub, coconut oil is a 1 to 1 sub for butter. You just use the same amount. Just be careful not to beat the coconut oil as hard as butter – it has a much lower melting point and will get gooey!
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut oil
- 1 cup granulated sugar
- 1 egg
- 2 egg whites
- 2 teaspoons vanilla extract
- 3 teaspoons coconut extract
- 1/3 cup DairyPure Lactose Free Skim Milk
- 1 cup chopped strawberries
- Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, stir together flour, baking powder and salt.
- In a stand mixer with the paddle, beat coconut oil on medium speed for 1 minute. Add the sugar and beat until well combined. Set the mixer to low and add the egg, egg whites, and extracts. Add the flour gradually, mixing on low speed until just combined. Add the DairyPure Lactose Free milk and mix until combined.
- After combined, fold in the strawberries gently.
- Divide the batter among the muffin cups. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Cool completely before frosting.
The icing that I like to use is really easy as well, and it is lactose-free too thanks to DairyPure. I use shortening in my frosting – you can sub for butter by using the same amount of butter called for in a recipe and adding few tablespoons of DairyPure Lactose Free Milk. I use 6 tbsp shorting, 2 tbsp DairyPure Lactose Free Milk, and approximately 4 cups of confectioner’s sugar for a base frosting. Then, for this recipe, I added 1/4 cup strawberry puree (blend about 10 strawberries in a food processor until smooth), about 4 tbsp. strawberry jam, 2 tsps of strawberry extract, and 1 tsp. of coconut extra. You start by beating the shortening in a stand mixer until smooth along with the DairyPure milk, and then gradually add confectioner’s sugar until it gets to the right consistency for piping. You want it pretty stiff – otherwise it will melt. You can adjust frosting by adding milk to make it looser and more sugar to make it stiffer.
After the cupcakes have cooled completely, put your frosting in a piping bag, ice generously, and garnish with fresh strawberries! I think these are just the perfect summer cupcake!
And, because of DairyPure Lactose Free Milk, if you are lactose intolerant like me, you can enjoy without worrying about the tummy ache!
DairyPure is offering one of our readers an AWESOME swag kit full of gear for your kitchen. This kit has an ARV of $80 and includes:
- Bamboo holder and utensils
- Bamboo tablet holder and stylus
- Set of measuring cups
- Plastic rolling pin filled with colorful cookie cutters
- Ceramic milk/creamer pitcher
I am absolutely OBSESSED with the bamboo tablet holder. I use my tablet to pull up recipes all the time and this is perfect for easy-referencing while I’m cooking! Make sure to come back every day to enter. US only, ages 18+.
Make sure to come back every day to enter, and tell is in the comments how you can use DairyPure Lactose Free Milk in your every day cooking! You can learn more about DairyPure Lactose Free Milk and other products by visiting their website.