½cupdairy free butterslightly softened - suggestions in post
1cupsugar
1large egg
2large egg whites
Frosting Ingredients
½cupshorteningsuggestion in post
½cupdairy free buttersoftened not melted suggestion in post
1teaspoonclear vanilla extract
4cupssifted confectioners' sugar
3-4Tablespoonsdairy free milk water will also work
48Black edible pearl sprinklessuggestions in post
2 - 8ozwhite sanding sprinklessuggestions in post
30ozwhite chocolate barsuggestions in post
Instructions
To make the cupcakes:
Gather all of the ingredients together. Preheat the oven to 325F.
Get your cupcake pan or tin and line it with 12 cupcake liners so that you are prepared. This recipe will make 16 cupcakes, so line another tin if needed.
In a medium bowl, whisk together some of the dry ingredients. Add the gluten free flour, baking powder, baking soda, and salt. In a small bowl, stir together the dairy free milk and vanilla. Set both aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the dairy free butter and sugar on medium-high speed until light and fluffy. This should take you about 2 to 3 minutes.
Reduce the speed to medium-low, slowly add the egg and egg whites one at a time, and beat until creamy. It should only take you 1-2 minutes but keep an eye on it.
Slowly add half the gluten free flour mixture, then the dairy free milk mixture, then the remaining gluten free flour mixture, beating until just blended after each addition.
Divide the batter evenly among the cupcake liners and bake until the tops are just dry to the touch, and a toothpick inserted into the center comes out clean. We recommend baking the cupcakes for 18-20 minutes depending on your oven.
To make the buttercream frosting:
In a large bowl, cream shortening and dairy free butter with an electric handheld or stand mixer until light and fluffy.
Add vanilla and mix well.
Add confectioners' sugar 1 cup at a time. Mix on low. Scrape down the sides of the mixing bowl often
.Add in dairy-free milk 1 Tablespoon at a time.
Add in more for your desired consistency.
To decorate the cupcakes:
Scoop a mound of frosting on top of the cupcake and use the cake spatula to smooth into a thick mound.
Now you will want to scoop some frosting into the piping bag.
Take a circular piece of dairy free white chocolate and pipe a dollop of buttercream on top of it. Place the buttercream chocolate into 1 top corner of the frosting mound to create the ear of the bear. You will want to repeat for the other side.
Now you should have the ‘head’ and ‘ears‘ made. The head is the whole cupcake and ears are the chocolate pieces with frosting.
Place a piece of dairy free white chocolate in the center of the frosting to create the polar bear nose. Pipe frosting on top of the wafer to bring more life to the nose.
Using the allergen friendly white sanding sugar, coat the cupcake in the sanding sugar to give them a white polar bear glistening look. Make sure to do this part over a bowl that way you don't end up with sanding sugar EVERYWHERE! It’s not the easiest to clean up. Trust us!
Pick out two large size black pearl sprinkles for the eyes and place them above the nose. Make sure to press down into the frosting so they don't go rolling around.
Pick out a slightly smaller black pearl sprinkle for the nose and place into the frosting.
Enjoy!
Notes
Make sure you take time when creating your cupcake mixture. It may sound strange to add parts of the flour and milk separately and beat in between, but this is where you will add air to the cupcake mixture which will make light and fluffy cupcakes.
Make sure the cupcakes are cooled completely before adding the frosting. Otherwise, the frosting will melt and make a big mess.