are always looking for something sweet in this house after dinner.
Short on time, I headed to the freezer and pulled out some unfrosted
chocolate cupcakes I had made using Betty Crocker's Gluten Free Devil's Food Cake Mix.
Once re-heated in the microwave, they were just as moist and
chocolately as the day I had made them.
Now, how to frost them. We
concocted a Vanilla Coconut Frosting that tasted great with sweetened
coconut shavings for garnish. I used Bob's Red Mill Organic Coconut
Flour in the frosting to give it that hint of coconut and a little fiber
boost. This cupcake was worth a few extra minutes on the treadmill
Vanilla Coconut Frosting
1/4 cup Earth Balance Vegan Shortening Sticks
3 Tbsp Tofutti Imitation Cream Cheese (no butterfat version)
1 tsp Mc Cormick's Pure Vanilla Extract
1 cup C & H Powdered Sugar
2-3 Tbsp Silk Vanilla flavored Almond Milk
1 Tbsp Bob's Red Mill Organic High Fiber Coconut Flour
Baker's Angel Flake Sweetened Coconut for garnish
a blender, combine the Earth Balance shortening and Tofutti Cream
Cheese. Blend at medium-high speed until creamy. Gradually add the
powdered sugar and coconut flour. Add in vanilla extract and almond
milk, blending until desired consistency is reached. Garnish with
sweetened coconut flakes. This recipe generously frosted 6 cupcakes.
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Tags: Angel flake coconut, betty crocker gluten free chocolate cake mix, Bob's Red Mill, C & H powdered sugar, coconut flour, dairy free chocolate cake recipe, Earth Balance, gluten and dairy free frosting, gluten free chocolate cake recipe, McCormick's, tofutti cream cheese, vanilla frosting