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Frosting from Cupcake Recipe
Started
by Lauren Smith
on February 14, 2011
I've been looking for a good frosting recipe recently, has anyone tried this one/how did it come out? Do you think if I leave out the cocoa it will just taste like vanilla?
I've been using the babycakes cookbook for most of my baking recently, and they all turn out SO yummy, but I'm starting to get tired of spending so much money on the ingredients.
Lauren, I just made vegan chocolate cupcakes for valentine's day and I used the following for my frosting:
About 2 tbs earth balance buttery spread, 1 tsp vanilla extract, 2 tbs cocoa powder, 1 tbs almond milk (or other alternative milk), 4 tbs organic powdered sugar.
Melt butter, stir in vanila extract. Add cocoa powder, and stir until smooth. Add almond milk, stir. Add powdered sugar and stir (you can add more almond milk and/or sugar as needed to get a creamy texture).
Hope this helps!
I'm very skeptical of the frosting recipe for the cupcake.
Earth Balance will stay solid at room temperature, but you may need to refrigerate the frosting for a few hours for it to solidify to a proper icing consistancy. For the best results, cut half the margarine with Earth Balance shortening. Shortening remains solid under any amount of mixing and force, meaning you can put your fancy cupcakes on display without worrying that the frosting will turn into a vanilla mud slide!
As for cutting the cocoa, you may need to add more sweetner to prevent the icing from tasting like sweet margarine. Make sure to adjust the margarine/shortening ratio as you are most likely using a liquid sweetner I presume.
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