Our love of cupcakes is nothing new. And this isn't even a new cupcake. We've simply tried a new icing - a fruity, we're-ready-for-summer icing!
Why mess with a good thing, right? That's the way I think. So, we've just baked up another batch of these low-fat cupcakes that are definitely not low on flavour/cupcake goodness and tried out a different frosting.
We added frozen fruit to the frosting which made it more like an icing, very drippy as you can see in the pictures. As soon as I smeared some on the cupcakes it started sliding off. It was a tasty mess.
If you use frozen fruit as well, I would suggest reducing the liquid by a little so the icing isn't as drippy.
We found this recipe from a website that was last updated in 2002. It looks like it's from the beginning of time (internet time). I love it! Sometimes you forget what is was like back in the day. Dial-up, not being able to use the phone while on the internet... times have changed.
Vegan Berry Butter Cream Adapted from The Vegan Chef
Ingredients
½ cup margarine2 tbsp – ¼ cup unsweetened original almond milk3 cups powdered sugar1 ½ tsp vanilla extract¼ cup fresh or frozen berries Directions Cream the margarine and milk together in a large bowl. Add half the sugar, beat, then add the rest. Beat until light and fluffy. Fold in the berries.
