This past weekend I was busy in a 3-full day personal training workshop and I missed my usual weekend baking ritual. So, I made up for it by whipping up some chocolate cupcakes for some Monday night dessert instead. They hit the spot! I love the combination of nut-butter and chocolate, so I added some SunButter to the butter-cream frosting for a fun twist. You could add a swipe of raspberry jam to the cupcake, too, if you want a SunButter-Jelly Cupcake.
Makes @ 1 cup (enough for @ 1 Tablespoon per cupcake)
Vegan, Gluten-Free; Free Of: Soy, Eggs, Corn, Nuts
1/4 cup coconut oil (for a more shelf-stable frosting, use all palm oil in this recipe)
1/4 cup palm shortening
3 Tablespoons SunButter
3 Tablespoons homemade powdered sugar *
1 teaspoon vanilla
1/4 teaspoon salt
- Place the coconut oil in a small bowl. Using a hand mixer, beat the coconut oil until creamy. Add in the palm shortening and SunButter and cream together.
- Add in the powdered sugar, vanilla, and salt and cream again.
- The coconut oil in this frosting may be warm from mixing, so you can chill this frosting for a bit to thicken it up.
* You can use any granulated sugar/sweetener that you like here, such as coconut sugar, raw cane sugar, or Truvia
NOTE: After I made this frosting and left it at room temperature for a while, it was rather thin and didn’t hold it’s shape well. The temperature has been warm lately, too, though. You can keep this chilled and perhaps add in some more powdered sugar if you want a frosting that is more stiff.