SunButter is truly a gift from the gods for kids with peanut and tree nut allergies. These cupcakes are delicious and nutritious. Top them with SunButter Buttercream or with Rice Milk Chocolate Ganache for a refined sugar–free treat. Or go for broke, and pipe the tops with SunButter Buttercream, and then drizzle with Rice Milk Chocolate Ganache!
Recipe information
Yield
makes 12 cupcakes
Ingredients
SunButter Buttercream
Preparation
Step 1
Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.
Step 2
Combine the rice milk and cider vinegar. Set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, beat the crunchy Sun-Butter on medium speed for about 2 minutes.
Step 4
Add the canola oil, Sucanat, and vanilla and beat for about 3 minutes more. Add the flax egg and mix until thoroughly combined.
Step 5
Whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt.
Step 6
Sift the flour mix into the SunButter mixture in three batches, alternating with the rice milk mixture, beginning and ending with the flour mixture, and mixing until combined, about 30 seconds.
Step 7
Fill the liners half full, smooth the tops a bit, and bake in the center of the oven for 22 minutes, or until a rich golden color, rotating the pan halfway through. Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack to finish cooling completely before frosting. Frost with SunButter Buttercream.
SunButter Buttercream
Step 8
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening, SunButter, and vanilla on medium speed for about 2 minutes.
Step 9
Add the confectioners’ sugar, mix (it will be crumbly), then add the rice milk. Beat on medium speed for 5 minutes, or until fluffy and smooth. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.
