Allergy Free Pea Butter Cupcakes with Chocolate Frosting

I'm still experimenting with our No Nut Butter and we have a new recipe!  We made pea butter cupcakes with some chocolate frosting.  These tasted like a Reese's Cup!  

They are peanut buttery with great texture.  The chocolate on top goes so well with the pea butter.  Tiger yelled for me to "Make this again; make this again!"  I'll do that!

Pea Butter Cupcakes with Chocolate Frosting

1  1/4 cup flour blend

1/2 tsp xanthan gum

1 tsp baking powder

1/2 tsp salt

2/3 cup pea butter

1/2 cup Earth Balance Soy Free

3/4 cup dark brown sugar

3 tsp egg replacer whisked with 4 T rice milk

1 tsp vanilla 

12 T vanilla hemp milk

Mix first four ingredients in large bowl and set aside.
In mixer cream pea butter, Earth Balance, and brown sugar until light and fluffy.
Add in the egg replacer and mix well.
Add in vanilla.
Slowly beat in the flour mixture, alternating with hemp milk until just combined.
Do not overmix.
Pour into greased cupcake tins and bake at 350 for 22-24 minutes.
Cool on wire rack.

Makes 12 cupcakes 

*Note-you may need more or less hemp milk.  I just added hemp milk slowly until I had a smooth batter consistency (it originally looked more like cookie dough).*     

If you want to make this recipe with a different type of butter, reduce the salt to 1/4 tsp and reduce the amount of hemp milk. 

Allergy Free Chocolate Frosting

1/2 cup Earth Balance Soy Free

1/2 cup shortening (I use Spectrum brand)

3 cups powdered sugar

1/2 cup cocoa powder

1/4 tsp salt

2 tsp vanilla

3 T vanilla hemp milk

Whisk together 3 cups powdered sugar and cocoa powder and set aside.
Cream Earth Balance and shortening together until well mixed.
On low, add in dry ingredients.
Next add the salt and vanilla.
Slowly add milk until frosting reaches desired consistency.