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Wednesday
Oct172012

Peanut-Free "Peanut" Buttercream Frosting

Party Time!

It's party time at your local school. For many of us that means baking and sending ghoulish "safe" treats to class with our little ones.

If you're up for taking the quick and easy route, give these cupcakes a try.

Start with a Cake Mix

First, grab a gluten-free cake mix. Included in my recent TasterieBox was a package of one of my favorite deliciously dark chocolate cake mixes—so that's what I used. It is easily prepared using your favorite milk and egg substitutes. I used chia eggs. Another stellar mix to prepare with flax or chia eggs is this one.

Next Comes the Icing

Last week I posted a Sunflower Coconut Butter recipe that "kinda sorta" resembles peanut butter. I had some leftover so whipped up a "Peanut" Buttercream frosting. Yum! Recipe follows.

Top it Off with Creepiness

Get creative with toppings for this cupcake. These flies were a Michaels clearance item last year. Definitely grody (I'd rather not know what these bug-gers were sitting on before landing on my cupcakes. Ha! Realistic, no?.

Plastic spiders—another good and grody idea.

Looking for edible? These candies would be fun. Or how about cute little Jack-o'-lanterns (recipe follows). I picked up the candy molds at a thrift shop but am sure you could find something similar at your local craft store.

Have a great week everyone!

Peanut-Free "Peanut" Buttercream Frosting
Inspired by the buttercream frostings found in Paleo Indulgences by Tammy Credicott

Ingredients:

1/2 cup Spectrum Organic Palm SHORTENING
1/4 cup Sunflower Coconut Butter or Sunbutter®
2 tablespoons COCONUT OIL
1/4 cup MAPLE SYRUP
1 teaspoon VANILLA EXTRACT
1/8 scant teaspoon SALT

Directions:

  1. Ensure shortening and coconut oil are room temperature. Not melted, not super hard.
  2. Using an electric mixer whip all ingredients until smooth and light.
  3. Spread or pipe onto cake/cupcakes. For a more structured frosting, refrigerate 5-10 minutes.

Notes:

  1. For these cupcakes I piped the frosting on using an un-tipped icing bag. For this effect you will want to pipe on the frosting immediately after whipping it up. For a structured frosting, refrigerate 5-10 minutes until it just begins to firm up. It will firm up quick so keep an eye on it.
  2. This frosting melts at higher temperatures. I refrigerate the cupcakes after decorating and pull them out 5-10 minutes before serving.
  3. A tablespoon or two of arrowroot starch may be added to enhance the texture.

Peanut-Free "Peanut" Butter Cup Candies

Ingredients:

Sunflower Coconut Butter (or other nut/seed butter that solidifies when refrigerated)
Chocolate chips (like these)

Directions:

  1. Gently heat a small amount of nut butter and fill candy molds 3/4 full.
  2. Transfer to freezer and freeze until set.
  3. Gently heat chocolate chips and top off candy molds.
  4. Freeze until set.
  5. Serve frozen.

Reader Comments (9)

What pretty cupcakes! I have such a hard time making dairy free frostings that are free of powdered sugar! I'm pinning this so I can make it next time we have cupcakes :)

Heavenly! I can't wait to try this - looks perfect atop those cupcakes :)

October 24, 2012 | Unregistered CommenterAlyssa | Queen of Quinoa

Oh my goodness. These are WAY TOO CUTE!!! I am loving these and the frosting AND, of course, the pictures! You are just too creative. Love it....xo

October 24, 2012 | Unregistered CommenterKim-Cook It Allergy Free

Hi Lexie,
Of course I just must comment on this post. Is no recipe safe in your kitchen?! You have really amazed me, adapting peanut butter buttercream frosting to allergen-free. I can't WAIT to try this in my kitchen for all the ghosts, goblins and (even scarier) teenagers around here. Thanks, yet again, for the inspiration!

PS Congrats on your Circle of Moms Food Allergy Mom recognition. Well-deserved! Best of all, others dealing with food allergies are learning so much from you. (And I so appreciate all I've learned from you!)

Elizabeth ... thanks so much for dropping by AND commenting : ) I can't tell you how much SunButter we've gone through. My kids love the stuff. Your words are too kind. I think we are all learning from each other. Keep in touch. xoLexie

October 24, 2012 | Registered CommenterLexie

Cassidy, Alyssa, and Kim ... thank you! xoLexie

October 24, 2012 | Registered CommenterLexie

Those candies look so cute and heavenly!!!! You are too creative. :-D

October 24, 2012 | Unregistered CommenterMinnie(@thelady8home)

This is just magical Lex! I am SO making the frosting and candies.

October 24, 2012 | Unregistered CommenterAlisa

Lexie! The pics and fabulous, as always! I love a new frosting recipe - especially since it's nut-free. Have a spooky Halloween! xo

October 25, 2012 | Unregistered CommenterMaggie

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