Yield:ices 24 cupcakes (fully as pictured above)
Prep Time:20 mins
Cook Time:0 mins
This vegan tropical icing is lovely and light and fluffy. You beat the air into it, so I recommend you use a machine like a kenwood chef and a K beater to do this tiring job for you. That said it is worth the time and effort as it's another lovely vegan frosting. I invented it to top my free-from tropical cupcakes.
It makes me very happy that our children don't miss out just because they cannot have butter cream. I love that vegan food can be both naughty and nice. Looking at the photo below you can see that you don't have to smother cupcakes in icing to make them look cute and pretty!
- 4 stem ginger balls & syrup (or 4 Tbs of diced stem ginger & syrup)
- 4 pineapple rings
- ¼ C trex
- ¼ C sunflower spread
- 3 C icing sugar
In a liquidiser blitz the stem ginger & syrup, when it is pulverised add the pineapple rings and blitzt until the whole lot is basically liquid.
In a mixer beat the trex & spread until they are well combined and fluffy (this takes about 4 minutes in my kenwood chef with a K beater).
Add the ginger & pineapple mix and beat until it's combined - this takes less than a minute.
Now add the icing sugar half a cup at a time this takes about 4 minutes.
Once all the icing sugar is mixed in beat the icing for another 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.
It's really important to ensure your cakes are cold when you ice them, if they have any internal warmth still they will melt your lovely fluffy icing.
This icing goes especially well with my tropical cupcakes which are egg-free, dairy-free, soy-free & nut-free and VERY yummy!