Plum Wine ButtercreamContributed by: Kim Watkinson, The Ninja Baker, from Ninjabaking.comTreat yourself with a lovely to look at and eat topping. Enjoy! This recipe was not tested by Bob's Red Mill. Gluten Free, Lactose Free.
DirectionsStep 1Whip up your favorite gluten-free vanilla or chocolate cupcakes. Add Bob’s Red Mill Dried Blueberries works as a nice addition to vanilla cake batter. Bob’s Red Mill Tart Cherries works wonders in a chocolate batter. Bake per instructions. (You may want to allow a minute or two more if using the blueberries.) Let the cupcakes cool.Step 2Attach your paddle attachment to your mixer. Combine 1 cup of organic non-hydrogenated vegetable shortening with 6 tablespoons of plum wine. Squeeze drops of red food coloring into the mixture.Step 3Slowly, add 4 cups of sifted powdered sugar plus one heaping tablespoon of meringue powder to the plum wine/shortening mixture. Mix thoroughly. Spoon into piping bags with star tips. Decorate your cooled gluten-free cupcakes. Garnish with the saved blueberries on the very tippy-top of each one. |
 Servings: 20 Rating (Not yet rated) Products Used in this Recipe |
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