I got crafty and decided to make some grain free, dairy free, egg free cupcakes for my son. I used a box mix I found and substituted the eggs for bananas. I'm loving the Simple Mills grain free mixes you can find here! Afterwards I needed a decent frosting that wasn't full of sugar and dyes and fit my son's allergy needs. This is what I came up with and not only did he love it but I couldn't get enough of it either!
Frosting recipe: 2 cups powdered sugar
For sugar free you can either make your own using the following recipe or try this sugar free powdered sugar.
Or make your own with cane sugar, coconut sugar, or monk fruit and allulose blend: 2 cups choice of sugar and 4 tablespoons of corn starch or arrowroot powder. Blend in a blender until fine and powdery. Then follow the rest of the recipe:
1 cup butter or butter substitute for dairy free. I use earth balance coconut spread (dairy, soy and rice free) ¼ cup milk (I use coconut milk)
1 tsp Natural food dye ( I used ½ tsp yellow, ½ tsp blue to make mint green)
2 drops peppermint essential oil Mix top three ingredients at top speed in mixer until whipped and creamy then add in dye and mix some more. Add essential oil last and mix in well. Use to frost cooled off cupcakes or cake.
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