This Frozen cupcake cake was a special order for a 3yr. old girl who needed a birthday cake that was gluten-free as well as dairy-free. Gluten-free baked items can sometimes be very disappointing in flavour but these chocolate cupcakes were wonderfully moist and rich.
To compliment the cake flavour I wanted to make sure that I had an excellent buttercream but many dairy-free icings have a horrible mouth-feel thanks to shortening. However, thanks to a friend, I was introduced to the amazingness of aquafaba. Aquafaba is the liquid you usually discard in a can of chickpeas. People have recently discovered that you can use that liquid as a direct substitute for egg whites. Crazy! So I started searching and found an Aquafaba Swiss Meringue Buttercream recipe. After some adapting I made this amazing decorators icing that looks just like traditional buttercream without any horrible shortening feel to it. You can't know how thrilled I am with this!
Turns out that my customer felt the same way and she told me that these were the best gluten-free cupcakes she has ever had. How cool is that!
Very cool :)
ReplyDeleteHi Lori, that is awesome! I am currently looking for exactly what you have made for my little girl. Frozen themed vegan and gluten free. I am trying to make the buttercream with the AF,but I don't know what to substitute instead of shortening. I know that tub margarine and butters have too much moisture so won't hold their shape well and I am going to experiment with the Hopper's colours to get the blue colour. Any advice would be much appreciated. Beautiful cake, thanks for sharing :)
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