Yield:ices 24 cupcakes
Prep Time:15 mins
Cook Time:0 mins
This chocolate vegan frosting is really light and fluffy - you beat the air into it, so I recommend you use a machine to do this tiring job for you. I use my kenwood chef and it's K-beater attachment. That said it is worth the time and effort as it is another lovely vegan frosting.
It makes me very happy that our children don't miss out just because they cannot have unhealthy butter cream. I also love that vegan food can still be naughty and nice. You don't have to smother cupcakes in icing to make them look cute and pretty!
- ¼ C trex
- ¼ C sunflower spread
- 1 ½ C icing sugar
- ¼ C raw cacao powder
- ¹⁄8 C m!lk alternative (we use Koko)
- 2 tsp vanilla extract
In a mixer beat the trex & spread until they are well combined and fluffy (about 4 minutess in my kenwood chef with a K beater).
Add the icing sugar & raw cacao powder and beat for another 4 minutes.
Then add the m!lk alternative & vanilla; beat for about 7 mins until really light and fluffy. Pop the lot into the fridge for at least half an hour to cool before icing your cakes.
Always ensure your cakes are cold when you ice them, if they have any internal warmth still they will melt your icing.