My daughter's birthday party was this weekend. I created this frosting for her gluten free egg free dairy free nut free cupcakes - it is so simple, I couldn't believe how easy it was! You won't believe how easy it is, either. This recipe makes a buttercream-y fruit-flavored frosting that isn't shockingly, cloyingly sweet, but instead gently sweet.
I baked these cupcakes in unbleached parchment liners, and then transfered them to colorful liners after they had cooled.
Sixty Second FrostingMakes enough to frost 3 dozen standard size cupcakes
One 10 oz. jar of St. Dalfour jam, flavor of choice (I used raspberry)
-> You can substitute 10 oz. of any no-refined-sugar-added jam
1.5 cups of Spectrum organic palm shortening
1 tablespoon of vanilla extract, preferably one without corn syrup as an ingredient
1/4 tsp. ground sea salt
Combine all ingredients in a large bowl, and whip at high speed until very smooth (about 30 seconds at the highest speed if use my stand mixer).
If desired, use a cake-decorating tip to pipe the frosting out onto the cupcakes.
For special touches, add fresh fruit, colorful cupcake wrappers, or other cupcake toppers.
Just for kicks, let's compare ingredients. Frosting from a can, a "rich and creamy white" flavor, from a popular national brand:
Here is the ingredient list for the above sixty-second frosting:
I by no means classify frosting of any sort - paleo-fied or not - as a health food, or a weight loss food. But, birthdays are meant to be celebrated, so when you are celebrating one and baking your loved one some cupcakes or a cake, isn't it nice to know that you can make a frosting using 6 ingredients that you can recognize - in less than 60 seconds?
What do you like to do to decorate your cupcakes for birthday celebrations?
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