I have published several recipes for gluten and nut free birthday cakes and cupcakes. All have been well tested and approved by many friends, family and even the editorial team at Bon Appétit magazine. However, when I serve cupcakes at my children’s birthday parties, or if I am asked to take them to school, I actually use a box mix. I am also very careful about cleaning my pans and using cupcake liners.
The reason for this is because I use Bob’s Red Mill flours in most of my blends. Bob’s has a warning label on their products which states they were manufactured on shared equipment with tree nuts. I have called and spoken to them and am comfortable with the procedure they use to clean their equipment (they actually not only clean it but also throw out a significant amount of the first run of each product in between lines).
While I am at ease with using these products for my children, I would never make that decision for others. Therefore, to make sure the treats I am providing are peanut and tree nut free and to have an ingredient label that is ready for review by anyone who is concerned about food allergies, I use box mixes, typically Betty Crocker’s Gluten-Free Cake Mix, and you know what, everyone loves them! At the end of the day, it’s really all about the frosting, isn’t it?
With that in mind, I’ve decided to share my vanilla and chocolate buttercream frosting recipes. You can use them to top any cupcakes or cake you like!
VANILLA BUTTERCREAM FROSTING INGREDIENTS
2 sticks (1 cup) unsalted butter, room temperature
3 tbsp. cream cheese, room temperature
4 cups confectioners sugar, sifted Pinch of kosher salt
2 tsp. vanilla extract 2-4 tbsp. whole milk
DIRECTIONS
1. Place softened butter and cream cheese in a large bowl and blend with mixer on medium-high speed for about 1-2 minutes until combined. Reduce speed to low and slowly add confectioners sugar and pinch of salt.
2. Once incorporated, add vanilla extract and milk and raise mixer speed to medium-high. Continue blending for about 1-2 more minutes more until creamy. Add milk, if needed to create a smoother, more spreadable consistency. Be careful not to add too much liquid. Frosting should be able to hold its shape when piped.
3. Use a piping bag with desired tip attachment or fill a large zip top bag with frosting and cut the corner off to decorate cupcakes.
CHOCOLATE BUTTERCREAM FROSTING INGREDIENTS
2 sticks (1 cup) unsalted butter, room temperature
1 cup semisweet chocolate chips 1/4 tsp. espresso powder
3 cups confectioners sugar, sifted Pinch of kosher salt
1 tsp. vanilla extract
1-2 tbsp. whole milk
DIRECTIONS
1. Melt chocolate using double boiler method or in the microwave at 30 second intervals until smooth. Stir in espresso and set aside to cool slightly.
2. Place softened butter and melted chocolate in a large bowl and blend with mixer on medium high speed for about 1 minute until combined. Reduce speed to low and slowly add in confectioners sugar, pinch of salt and blend until just combined.
3. Once incorporated, add vanilla extract and 1tbsp. milk, raise mixer speed to medium-high and continue blending for about 2 minutes more until creamy. Add more milk, if needed to create a smoother, more spreadable consistency. Be careful not to add too much liquid. Frosting should be able to hold its shape when piped.
4. Use a piping bag with desired tip attachment or fill a large zip top bag with frosting and cut the corner off to decorate cupcakes.
Jackie Ourman is a trained chef, freelance recipe developer and teaches small group and individual cooking classes in Westchester. She is passionate about creating recipes and sharing resources for living well with food allergies and celiac disease. Jackie has contributed to and been featured in many publications and websites including Food and Wine and Bon Appetit magazine. You can find her posting recipes weekly on her blog, Celiac and Allergy Friendly Epicurean.