Ingredients

makes enough for 12 cupcakes (or 2 8-inch cakes)

　　3/4 cup dairy-free, soy-free vegetable shortening

　　Pinch of salt

　　2 1/4 cups confectioners’ sugar

　　3 tablespoons rice milk

　　1/2 teaspoon pure vanilla extract

　　1 cup dairy-free, soy-free chocolate chips

　　

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for about 2 minutes.

　　

Step 2

Add the confectioners’ sugar in three batches, beating after each addition.

　　

Step 3

Add the rice milk and vanilla. Beat until light and fluffy, about 5 minutes. Fold in the chocolate chips. Spread the frosting with a butter knife or frosting spatula, mounding over the tops of the cupcakes.

　　Allergen-Free Baker's Handbook