Sometimes dietary restrictions can make it hard to enjoy the finer things in life…like cupcakes. But in LA, things became just a little bit easier for the dietarily-restricted cupcake lover with the opening of Babycakes earlier this month. This New York transplant serves up the sweets with the health and allergy-conscious in mind – all of their offerings are egg, soy and dairy-free, and many are refined sugar and gluten-free as well. While their ingredients are restricted, their menu has plenty of options. Babycakes features red velvet, vanilla, carrot and chocolate cupcakes along with a plethora of cookies, crumb cakes, muffins and other delicious baked goods.

Just this last Friday, Beverly Hills’ haute-cupcake bakery Sprinkles jumped into the game with the introduction of their vegan and gluten-free red velvet cupcake.  Is this the start of a health-conscious cupcake war in LA?  If so, I can tell you right now: the cupcake lovers will be the winners.

Make your mom smile with delicious made from scratch organic cupcakes to enjoy on her special day! Get a 4 pack for only $11.00 or 1 dozen scrumptious cupcakes for $32.00!!! Place order by May 8th to get this special offer! Pick up to 4 flavors per dozen.

Why their cupcakes are unique…Cupcakes that are “clean” meaning no trans fat, no preservatives, and no artificial ingredients. Made of high quality organic ingredients. Cupcakes for EVERYONE!!! They can accommodate individuals with food allergies. 3 lines of cupcakes are available: organic only, allergy friendly/vegan (no dairy, no eggs),and gluten free. All of their cupcakes are peanut/tree nut free…hooray!

Please visit Green Goodies by Tiffany for more information.

Pink Cupcake Vegan Deodorant Stick 2oz $6.50

Delicious whipped, sugary pink buttercream frosting on top of a fresh-from-the-oven vanilla cupcake. It’s girly, feminine and if you like vanilla, you’ll LOVE this!

This veggie deodorant works by neutralizing odor from perspiration and by destroying microbes with its antiseptic action. It doesn’t interfere with sweating which is a natural cooling process, but it combats and kills odor-causing bacteria! What a sweet treat to your pits!!

This paraben-free, alcohol-free deodorant comes in a practical 2oz stick container. IT WORKS! Free of aluminum or bactericides.

☀ The original “Pink Cupcake” is only found here! ~ Often Imitated, Never Duplicated ☀

Available at Spa Therapy Works : Handmade Soap, Bath & Body Luxuries.

ATC Reader Ami sent us this photo and recipe…

a soda cupcake recipe:

Wet:
1 c soda (root beer, orange cream, black cherry, vanilla cream, etc.)
1/3 oil (you can sub applesauce for a lower fat version)
1 1/2 t vanilla extract (if you have other flavors that will work with your soda flavor, use 1 t of that flavor and a 1/2 t of vanilla)

Dry:
1 1/4 c all purpose flour
1/2 c sugar
3/4 t baking powder
1/2 t baking soda
1/4 t salt

Preheat oven to 350. Mix wet and dry in separate bowls. Mix wet into dry. Don’t over mix! The batter should be bubbly from the vinegar and baking soda reaction and the soda itself! Fill 2/3 full into muffin pan with cupcake liners. It will make a dozen cupcakes. Bake for 18-22 minutes (depending on your oven), and check with a toothpick, it will come out clean when finished.

Chocolate Ganache

Depending on your soda flavor, chocolate ganache might be a great addition.

2/3 c chocolate chips
2 T soy milk

Heat up the soy milk on the stove or in the microwave if you’re really lazy. Mix in the chocolate chips when soy milk is just about to boil. The chips will melt when stirred. After fully melted, let it sit for a few minutes and drizzle over the cupcakes with a spoon or squeeze bottle.

Vanilla Buttercream Frosting

Can’t go wrong.

1/4 c shortening (or use all shortening)
1/4 c butter (or use all butter)
1 1/2 c confectioners sugar
1 T soy milk
1 t vanilla extract

Cream shortening and butter. Add sugar 1/2 c at a time. Slowly add milk, a little bit at a time. You may have to add a little bit more. Add vanilla last when frosting is at the desired consistency. Note: if you’re kitchen is ridiculously hot like mine at times, stick the frosting in the fridge right after you make it so it can set up a little bit. Add the frosting when the cupcakes have completely cooled.

Thanks for sharing Ami! It sounds amazing!

I originally posted this recipe over at my blog, Bake and Destroy. As the story goes, my mother in law Jo is obsessed with powdered ice tea. She simply cannot get enough of it. I wanted to make frosting with the iced tea powder she loves, but couldn’t bring myself to do it. So instead, I made her these dairy-free tea cupcakes with vegan lemon buttercream. They’re perfect for a spring cook out, which is exactly how we’re celebrating her birthday this week end! So enjoy the cupcakes, and happy birthday, Jo! We love you!

For the cupcakes you will need:

• 1 cup soy milk
• 4-6 iced tea teabags*
• 1/4 cup canola oil
• 1/2 cup soy yogurt (plain or vanilla)
• 3/4 cup granulated sugar
• 1 1/2 teaspoon vanilla extract**
• 2 tsp fresh lemon zest
• 1-1/3 cups all-purpose flour***
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

*Use 4 bags if you just want to say they’re iced tea cupcakes, use 6 or more bags if you want to know it.
** Replace up to 1/2 tsp of this measurement with a flavor complimentary to ice tea- lemon, orange, mint, etc. I’d recommend 1/4 tsp if you’re using something as strong as mint or citrus oil.
***These are very moist cakes. Not fall-apart moist, but they stay squishy for a long time. If you want something a little more firm to the touch up this measurement to 1 1/2 cups of flour.

Then you:
Preheat oven to 350 degrees and line tin with cupcake liners. In a small saucepan heat soymilk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes. When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.

In a large bowl whisk together oil, yogurt, sugar, vanilla, lemon oil, zest and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, and salt. Add to wet ingredients and mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.

For the lemon buttercream you will need:

• 1/4 cup shortening
• 1/4 cup margarine, softened
• 2 cups confectioners’ sugar
• 2 Tbs fresh lemon juice
• 2 tsp fresh grated lemon zest
• 1 teaspoons vanilla extract

Then you:

In a small bowl, cream the shortening and margarine until well combined. Add the sugar in 1/2 cup additions. After each addition add a splash of lemon juice and beat well with a handheld mixer. Add vanilla and beat for another 3-5 minutes until smooth, creamy and fluffy. I stuck cut-off straws in some of these and topped the rest with a sprig of organic mint.