Eureka! A frosting with just two ingredients. Spread this rich, sweet, creamy frosting over Chocolate Cupcakes (page 22), Strawberry Cupcakes (page 24), or, for an extra sweet treat, White Chocolate Cherry Cupcakes (page 40).

　　

Ingredients

makes 1 cup

　　7 ounces white chocolate chips (just less than 1 1/4 cups)

　　1/2 cup Spectrum all-vegetable shortening

　　

Step 1

In a small saucepan over very low heat, melt the white chocolate until smooth, stirring constantly. Allow the pan to stand on the counter for 10 minutes to cool down to room temperature.

　　

Step 2

Blend in the shortening with a handheld mixer. Place the saucepan in the refrigerator for 20 minutes, until the frosting is slightly chilled and thickened.

　　

Step 3

Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days. Before using, set the frosting on the counter for 1 to 2 hours, to allow it to come to room temperature, then stir with a flexible spatula until spreadable. This frosting works best at room temperature.

　　Cooks' Note

　　Sweetness: High

　　Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.