Golden Cupcake with Sardine Buttercream

Golden Cupcake topped with Sardine Buttercream


For the Cupcake*:
  • 1 stick margarine or butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, separated
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp Kosher Salt
  • ½ cup of Soy Milk
For the Buttercream*:
  • ½ (3.75 oz) can Skinless/Boneless Sardines in water – No salt added, chopped fine
  • 1 stick margarine or butter, softened
  • ½ cup of Crisco Vegetable Shortening
  • 1 tsp vanilla extract
  • 4 cups Confectioners Sugar, sifted
  • 2 Tbsp Soy Milk


  1. Preheat oven to 350°F. Insert liners into cupcake pans
  2. Cream the margarine and sugar in a large mixing bowl on medium speed, about 3-5 minutes. Add egg yolks and Beat well
  3. Add vanilla. Mix
  4. In a separate bowl mix flour, baking powder, and salt
  5. Slowly add by alternating the above dry mixture to the creamed mixture with soy milk. Mix till smooth.
  6. In a hand mixer beat the egg whites until it is stiff and forms peaks. Fold this gently into the above batter.
  7. Fill the cupcake liners ¾ of the way full and bake for 20 minutes or comes out clean with a tester. Let Cool.
  1. In a Kitchen Aid, beat shortening and butter till fluffy, Add Sardines then slowly beat in vanilla.
  2. Add sugar ½ cup at a time while beating the mixture on medium. Be sure to scrape the side of the bowl often, Mixture may appear dry.
  3. Slowly add soy milk, Beat until fluffy.
  4. Keep covered with damp cloth until ready to spread or pipe on cupcakes