Fussy Buns just turned 2 years old!
How time flies when you’re chasing a toddler while pregnant! I’m so tired it’s kind of been a blur, but we’ve been having a great time! This year, we opted to make our own birthday cupcakes for her princess party and buy a Costco cake for our guests.
We adapted this recipe for Namaste Vegan Chocolate Cupcakes using their Chocolate Cake Mix. It says on the package that their product was made in a “dedicated facility free of: gluten, wheat, soy, corn, potato, peanuts, tree nuts, dairy, and casein.” It’s especially hard for me to find gluten free mixes without potato starch or corn. Regarding their xanthan gum, which is often derived from corn, they respond:
Namaste Foods uses xanthan gum that is NOT derived from corn or corn sources. It is certified by the manufacturer to be free of all carbohydrates including corn, wheat and soy. Regardless of the source carbohydrate, there is no trace of it left after going through the process of making xanthan gum. If you are reacting to xanthan gum it is much more likely that you have a sensitivity to xanthan gum itself, rather than the source it was grown on.
The mix calls for egg, but the vegan recipe on their site suggests using mashed banana and peanut butter. We decided to try Sunbutter and it turned out a little chewy, but otherwise great. Here’s our modified recipe:
Ingredients
- 1 package Namaste Chocolate Cake Mix
- 3 1/2 ripe mashed bananas
- 3/4 cup Sunbutter
- 1 cup water
- 3/4 GF Enjoy Life chocolate chips
Directions
- Preheat oven to 350°F. Spray cupcake pan or insert liners.
- Combine all ingredients except chocolate chips. Mix well. Fold in chocolate chips.
- Spoon batter into cups to 3/4 full.
- Bake 10-12 minutes for mini cupcakes, 22-25 minutes for regular size. Cupcakes are done when toothpick inserted in center comes out clean.
Chocolate Frosting
We (and by we, I mean my husband) also made our own chocolate frosting by modifying a recipe from one of our favorite cookbooks, Paleo Indulgences, by Tammy Credicott.
Makes 1 1/4 cups
Ingredients
- 1/2 cup palm shortening
- 1/3 cup pure maple syrup
- pinch sea salt
- 2 tsp pure vanilla extract (we didn’t use)
- 2 TBSP arrowroot starch (we used tapioca starch)
- 1 tsp coconut flour, sifted
- 2 TBSP unsweetened cocoa powder
- 2 TBSP coconut oil, melted
Directions
- Place the shortening, maple syrup, and salt in a medium bowl, and use a hand mixer to combine.
- Add the vanilla, arrowroot, coconut flour, and cocoa powder and blend again.
- With the mixer on low, slowly add the coconut oil until incorporated.
- Whip frosting on high until light and fluffy.
- Refrigerate if needed to firm up a bit, and then whip again.
- Frosting can be stored in the refrigerator up to a week. Let it soften a bit at room temperature and fluff it up with a hand mixer before using.
Fussy Buns thoroughly enjoyed her cupcake and asked for more when she was done, so I would say it was a success!