Frosting is one of the most difficult feats to pull off when cooking for a dairy and sugar-free diet. When it’s done right, though, it can be just as satisfying as the powdered sugar kind. But the first time I tried a cupcake with the unique addition of a sour cream frosting, I was hooked, and I didn’t know if a dairy-free sour cream frosting of the same caliber could ever be pulled off.
Well, this frosting is not an exact match, but it’s pretty darn close. The spirit of sour cream is completely there. It’s tart and sweet, and a great fit with the fluffy chocolate banana combination beneath it. To create a thick and fluffy texture for the frosting, I used coconut butter. It has great coconut flavor and hardens up really nicely in the refrigerator. One potential problem with this product, however, is that it is not available everywhere. A very good alternative would be coconut cream, which is inexpensive and somewhat more upiquitous. Can’t find coconut cream, either? Well, you could try coconut oil, but I would reduce the amount of coconut milk in the frosting. Play around with it, and make sure the final product is really well chilled. Notice how the sweetness of the coconut and agave go surprisingly well with the secret “sour” ingredient — apple cider vinegar.
Yield: 12 large or 14 regular sized cupcakes
1/2 cup brown rice flour
1/2 cup garbanzo bean flour
1/4 cup tapioca flour
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup light coconut milk, shaken
3/4 cup agave nectar
1/4 cup grapeseed oil
1 tablespoon pure vanilla extract
1 cup mashed ripe banana
1/4 cup coconut butter
1/3 cup coconut cream from the top of a full-fat can of coconut milk (do not shake or stir)*
1/3 cup agave nectar
2 teaspoons apple cider vinegar
1/2 teaspoon pure vanilla extract
1. Prepare frosting by blending all ingredients in a blender or food processor (blender is preferable). Chill in refrigerator for at least 3 hours.
2. Preheat oven to 350.
3. In a small bowl, whisk together dry ingredients. In a separate bowl, using an electric mixer, beat coconut milk, agave, oil and vanilla until combined. Add banana and beat until smooth. Slowly add dry ingredients to mixture and beat slowly until everything is smooth.
4. Add cupcake liners to cupcake tin. Fill cups with batter about 3/4 of the way up. Bake for 22 minutes. Let cupcakes cool on a wire wrack.
* Note: if you get a can of coconut milk that, for some reason, does not have the layer of cream on top, you can thiken your coconut milk with cornstarch or arrowroot in a saucepan over medium heat. Whisk 1/3 cup milk with a tablespoon of starch until thick like a paste and add to blender. This will change the texture of the frosting, but should do the trick.