Now that I can’t make buttercream frosting (yum!!) I normally just buy the stuff in the can. Pillsbury has a vanilla frosting that is dairy free, so that’s my go to. I know it’s nasty and loaded with chemicals, but we can eat it.
Now, I love peanut butter. I also love chocolate. Why not put them together in a form of a cupcake? I found this frosting recipe on Joy Food Sunshine and didn’t make any changes except the type of peanut butter used. Now, I ruined the first batch of this frosting. I whipped it on high in my stand up mixer, like you would making buttercream frosting. Don’t do that!! It was fluffy looking then separated and I couldn’t fix it. So make sure to keep the mixer on low. My frosting also did not turn out as thick as hers so I didn’t add the almond milk to mine. After decorating my cupcakes, I needed to put it in the fridge to get the icing to set up.
3/4 cup peanut butter
1/2 cup coconut oil
1/2 tsp vanilla
2 cups powdered sugar
1/2 tsp salt
1/4 cup almond milk
Melt coconut oil and peanut butter together, stirring until completely combined. Let mixture cool completely.
Pour the cooled mixture into the bowl of a stand alone mixer. Add vanilla, powdered sugar and salt. Beat (with the shield in place, otherwise you’ll have powdered sugar flying everywhere!) until well combined, scraping the sides.
Again, I didn’t add the almond milk because my icing was too runny. I brought these to a party so my daughter and I could have a gluten and dairy free dessert to eat. I sort of hid them and when I went to get my daughter’s dinner, I noticed 5 were missing already! Guests were scarfing them down and they had no idea they were dairy/gluten free. Definitely a keeper!