Well, it's that time of the year. Trying to figure out what to get everyone for their birthdays. Mine, my sister's, My mom's, my brother's, my little cousin's, my uncle's, and now my little niece's birthdays are all in June. Add Father's day to that mix and you've got a busy month of gift giving. I've been trying to save as much money as I can lately, so this year my family got yummy treats made by me instead of presents from a store. Luckily they loved them just the same!
I made these cupcakes for my Mom and my Sister's birthdays on the 20th and 21st. They haven't tried these yet, but I have. And let me tell you...these are one of my new favorites! So, as you can see June is a really busy month for me every year. I'm sure that has added to my stress a little, but letting me vent to all of you and reading your sweet comments made my day. You guys are the greatest! Thank you so much!
- 1 batch of my Super Moist Chocolate Cupcakes
- 1 cup creamy peanut butter (I used Earth Balance's Creamy Peanut Butter)
- 1/3 cup shortening
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1/3 cup So Delicious Unsweetend Coconut Milk
First make your cupcakes and allow them to cool. While they're cooling, you can whip up the frosting!
Mix together the peanut butter and shortening until well combined. Add the vanilla and powdered sugar and mix thoroughly. Then add the non-dairy milk and mix until the frosting comes together. Pipe onto cooled cupcakes.
If you don't have shortening, you could probably use Earth Balance (or another margarine) since this frosting is already a little salty from the peanut butter. If you're using unsalted peanut butter, I would add 1/4 tsp of salt to the frosting when you add your vanilla!