Peanut Butter Icing {dairy free!} |

I just got through posting my Mocha Cupcakes. Click on the link and check it out. They’re goooooood!

This post is just going to be for Peanut Butter Icing. If you are looking for a good chocolate cupcake recipe you can take a look at the chocolate cupcake recipe found in the previous Mocha Cupcake post, or use whatever cupcake your heart desires.

This frosting I made dairy free, using Butter Flavored Crisco in replace of butter. You can use butter if you desire or have no need to make the icing dairy free. Either way…this…is…AWESOME! I adapted this recipe from browneyedbaker.com’s Peanut Butter Icing found at the following link: http://www.browneyedbaker.com/2010/06/10/dark-chocolate-cupcakes-with-peanut-butter-frosting/

This is light, fluffy and so rich. It will enhance any ordinary cupcake and make is extraordinary! Enjoy! -Shelley.

Peanut Butter Frosting
*This makes enough frosting to frost about 12 cupcakes

1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons Butter Flavored Crisco {or unsalted butter, at room temperature if not worried about dairy-free}
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
1/3 cup coconut milk {or whatever type of milk you desire}

Place the confectioners’ sugar, peanut butter, Butter Flavored Crisco and vanilla in a large mixing bowl. Mix on medium-high speed until creamy, stopping and scraping down the bowl with a rubber spatula as necessary.

Add the coconut milk and beat on high speed until the mixture is light and smooth.

At this point, go ahead and taste your frosting…I know, I know…such a difficult task to accomplish! If you desire, add salt. I thought it needed just a little bit to offset the sweetness so I added 1/8 teaspoon.