SS&GF: Simply Sugar and Gluten Free

Ingredients

For the cupcakes:
• 1 recipe Vanilla Bean Cake
For the chocolate frosting:
• 1 cup coconut palm sugar
• 1 tablespoon cornstarch
• 6 tablespoons non-hydrogenated vegetable shortening
• 1/2 cup unsweetened Dutch-process cocoa powder
• 2 - 4 tablespoons of milk, cow's or non-dairy
• 1 teaspoon sugar-free vanilla extract
• pinch of kosher salt
For the white cream cheese frosting:
• 2 (8 ounce) packages light cream cheese
• 2 tablespoons honey or agave nectar
• 2 teaspoons sugar-free vanilla extract
• pinch of kosher salt
• 1 cup cold heavy cream

Instructions

Make the cupcakes:
1. Preheat the oven to 325F. Line 14 muffin tins with cupcake papers.
2. Make the cake batter as directed.
3. Use a standard spring-release ice cream scoop to portion the batter evenly.
4. Bake for 20 - 25 minutes, until a toothpick inserted in the center comes out clean and the center springs back when lightly pressed.
5. Let cupcakes cool completely before frosting.
Make the chocolate frosting:
6. Put the coconut palm sugar and cornstarch in your Vita-Mix. Blend on high for 20 seconds or until powdered.
7. Beat the non-hydrogenated shortening with a handheld mixer or stand mixer fitted with the whip attachment until light and fluffy.
8. Add the powdered coconut palm sugar in three parts. The mixture will resemble coarse gravel.
9. Mix in the cocoa powder.
10. Add the milk one tablespoon at a time until desired spreading consistency is reached.
11. Mix in the vanilla and kosher salt.
12. Leave at room temperature until ready to use. If refrigerated, allow ample time for frosting to come to room temperature before spreading.
Make the white cream cheese frosting:
13. Whip the cream cheese with a handheld mixer or stand mixer until light.
14. Add in the honey or agave nectar, vanilla, and salt. Mix until combined.
15. Whip the heavy cream in a separate bowl to the stiff peaks stage.
16. Stir 1/4 of the whipped cream directly into the cream cheese mixture. Fold the remaining whipped cream into the cream cheese in two or three parts.
17. Refrigerate until ready to use.
Decorate the cupcakes:
18. Use an offset spatula to spread a layer of chocolate frosting on each cupcake.
19. Fit a pastry bag with a (#47) small basket weave tip. Fill the bag with white cream cheese frosting.
20. Pipe stripes of white cream cheese frosting across the cupcake in random layers, creating a mummy look. Make sure to leave an open spot for the eyes. Repeat on each cupcake.
21. Switch the tip to a (#4) small round tip. Pipe two white dots for eyes on each cupcake.
22. Fit a second pastry bag with a (#2) small round tip. Fill with a small amount of chocolate frosting.
23. Pipe one small chocolate dot on each white dot to create pupils.
24. If desired, pipe a mouth for each mummy.
25. Refrigerate until ready to serve.