Golden Cupcake Topped with Sardine Buttercream


  • 1 stick margarine or butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, separated
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp Kosher Salt
  • ½ cup of Soy Milk


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