Thursday, March 22, 2012

Chocolate almond butter cupcakes

Have you ever made almond butter buttercream? If not, you're missing out on pure joy. Here's roughly how I made it:

1/4 cup butter, softened
2 tablespoons Earth Balance natural buttery spread (healthy margarine, basically)
1/3 cup Justin's Maple Almond Butter... mmm...
1 tablespoon molasses
1-1/2 teaspoons vanilla extract
1 cup confectioners' sugar, sifted
1 tablespoon almond milk, if needed

With an electric handheld mixer, cream together the butter & margarine. Add nut butter, molasses and vanilla and beat until very smooth, 2-3 minutes. Beat in sugar, then dribble in milk if necessary for the right consistency. Beat continuously until frosting is pale tan and very fluffy.

This recipe was modified from the Peanut Buttercream in Vegan Cupcakes Take Over the World. Obviously I'm not vegan. Sorry. The cupcake part of this, however, I did not alter one bit from their Basic Chocolate Cupcake recipe, and altogether it was absolutely delicious! Except how it made me feel later...

Once I use up the rest of my wheat flour, never again will I bake with it. I've been living mostly gluten-free for two years and it's refreshing to wake up and feel healthy in the mornings, rather than feeling like my intestines are dying. So if you have any gluten-free recipes you absolutely can't live without, please share. Thanks for reading!


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