This frosting recipe I created contains no icing sugar; the sole sweetener used in this decadent, velvety chocolate icing is agave nectar. Full-fat coconut milk gives it the perfect creaminess. Now that I have made frosting this way, I will never ice cake or cupcakes with buttercream icing again. The flavor and texture of this icing is so much better. It is not stiff enough to make intricate decorations with, but wouldn’t it be nice to send kids home from a party not hyped up on a bunch of refined sugar? With all of the options for decorations (cookies, candies, etc.), you can still make beautiful cupcakes and keep the sugar input minimal.
This recipe was a wildly wonderful success. I managed to get it right on my first trial. There is virtually nothing that I would change. If stiff icing is required, it needs to be kept cold in the refrigerator, but the icing is very stable at room temperature (as photographed) and will not run. You could make it a vanilla icing by simply omitting the cocoa powder and using 2 teaspoons of artificial vanilla extract instead of 1 tsp of pure vanilla. This was the perfect icing recipe to give to my kids, who are allergic to dairy products. It was so rich, despite having no butter in it. It was also perfect for my dad, who is a diabetic. Agave nectar has a low glycemic index and has only 60 calories per tablespoon. That means this whole recipe iced 12 cupcakes with only 240 calories from sugar. Icing sugar can’t even touch those numbers. I made a batch of my vegan Fudge Brownie Cupcakes with Splenda so that my dad could have one guilt-free. So get ready to indulge in divine, chocolaty decadence. You won’t be disappointed. Frosts 12 cupcakes.
1/2 cup full fat coconut milk
5 tbsp flour
1/4 cup agave nectar
1 tsp vanilla
6 tbsp vegan margarine, melted (try Earth Balance or Becel Vegan)
3 tbsp cocoa powder
1. Melt margarine in a small saucepan over medium heat. Whisk in flour until smooth.
2. Combine and mix remaining ingredients in a separate bowl.
3. Add contents of bowl to the saucepan and whisk continuously until no lumps remain and icing is heated through (about 4-5 minutes). If lumps remain, use an immersion blender right in the saucepan to smooth it out.
4. Remove from heat and refrigerate at least 2 hours before using.
5. Stir and frost away!
This is how we decorated them for Easter. Check out my blog tomorrow (April 19, 2011) for the directions!