Most of the time… I like to make things that are healthy
Most of the time… I like to eat mostly plant based things
Most of the time… I like to cut calorie corners
When I saw these, I knew I HAD to try them. And I wasn’t tweaking. I was following Jessica’s recipe verbatim. I didn’t want to risk a recipe fail.
These looked divine. They actually filled up a muffin tray AND I had batter left over to make about 1/2 dozen mini cupcakes. The batter was so delicious, it’s a miracle that any of it made it into the oven…
So then I tried to make the frosting that Jessica suggested… but something went horribly wrong, and it just wasn’t working for me. No idea what I did wrong. But I went into experiment mode. I couldn’t fail at this point.
Then I created quite possibly my best frosting ever. By accident. But here’s what it ended up being:
Coconut Cream Frosting
- 1/2 cup coconut oil, melted
- 3 cups powdered sugar
- 1/4 cup softened margarine (or butter, or whatever you prefer)
- 1 tsp vanilla
- 1/4 cup unsweetened shredded coconut
Beat the margarine until it’s nice and soft, then slowly beat in the powdered sugar. Once that’s nice and combined, stir in your melted coconut oil and vanilla. It’ll be a little tricky to get the coconut oil blended in there, but just keep stirring. You’ll have a smooth (slightly runny frosting.) Once your cupcakes are cooled, ice away, and then sprinkle the shredded coconut on top. The best part is, if you let them sit for awhile (like overnight) the frosting “sets” like a magic shell 🙂 It’s delicious!
I know what you’re thinking. Um, there’s room on that plate for a 3rd cupcake. Yeah, I know. And there was a third one on the plate, but walking from the kitchen to the light box, I tripped, and that one was not a survivor. It landed icing down on the carpet. Oops. But these two lucky cakes made it to the photoshoot!
What do you like to put on your cupcakes? I don’t normally like vanilla frosting much, so I normally vote for chocolate, but I think coconut might be my new favorite 😉