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.