I will continue to try various "from scratch" cupcakes, but today I used a mix from Namaste that is free of Bubs' allergens/sensitivities that turned out great! Click here for my review of Namaste products.
I am much happier with the way my buttercream frosting turned out today compared to a month ago. It tastes just like real buttercream! Here's the recipe. It's not that much different that the previous version I posted, but the shortening makes a big difference.
1/2 c milk-free butter (I used Earth Balance Soy-Free)
1/2 c soy-free shortening (I used Spectrum)
1/2 c rice milk (or other milk-free milk)
1 tsp clear vanilla
A dash of salt
2 lbs powdered sugar
Beat butter and shortening in mixer. Add milk, vanilla, and salt. Continue to mix while slowly adding powdered sugar. Whip on high for about 5-7 minutes. Pipe onto cupcakes with desired decorating tip.