April 18, 2010

Vanilla Almond Cupcakes with Bittersweet Fig, Fennel & Almond Frosting

These cupcakes are gluten & dairy free! Perfect for Travis' tummy and any vegans out there.

For the cupcake use Vanilla Almond Cupcake recipe.

This frosting was inspired by Theo Chocolate's Fig, Fennel & Almond Chocolate Bar; a delectable bittersweet chocolate perfumed with fennel and studded with figs & almonds.

Bittersweet Fig, Fennel & Almond Frosting
Yields enough to frost 1 batch of Vanilla Almond Cupcakes

1/8 cup non-hydrogenated shortening
1/8 cup Earth Balance
3/4 cup confectioner's sugar, sifted
1/4 t vanilla extract
1/8 t almond extract
1-2 T unsweetened coconut milk
2oz Theo Fig, Fennel & Almond Chocolate Bar

Break apart Theo's Fig, Fennel & Almond chocolate bar and melt using a bain marie. Stir until melted. Set aside to cool to room temperature.

Using an electric mixer with the paddle attachment beat together the shortening and Earth Balance until combined and fluffy.
Add the confectioner's sugar and beat for a few minutes. Add the extracts and 1 T of the coconut milk and mix for a few minutes, add more coconut milk if the mixture isn't coming together and mix for several minutes until light and fluffy. Pour in the cooled chocolate and mix until incorporated.

Seasonal Garnishes:
Spring: A dusting of fennel pollen
Summer & Autumn: Fresh Figs
Winter: Candied Almonds
Anytime: Chopped up bits of Theo's Fig, Fennel & Almond Chocolate

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