When I list my favourite sweet foods, cupcakes are definitely in my top 5. Especially when they are homemade with wholesome ingredients and a little – a lot – less sugar. I got a little lazy and used the gluten free chocolate cake mix by Gogo Quinoa to make these babies, but the cupcake here is not the important part, it’s the frosting.
Using Coconut Cream as the main ingredient, this recipe is vegan and super nutritious as you can benefit from the amazing nutrients contained in the coconut. It’s a complete food that holds a huge amount of vitamins and minerals. Ever since we discovered this product from Earth’s Choice in our February boxes, we have been addicted! It’s the perfect ingredient to add to soups, curries, salad dressings, desserts, you name it!
This recipe is great served warm as a dessert topping, or served chilled as a cake icing.
- 3 sachets Earth’s Choice Coconut Cream
- 2 tbsp. hot water
- 1 tbsp. maple, honey, agave, or other sweetener
1 tsp. vanilla extract
- Mash Coconut Cream together in a small bowl with 2 tbsp. very hot water until a smooth paste. Add maple syrup (or other) and vanilla extract and mix until blended.
- Use immediately as a dessert topping, or chill and whip with a hand mixer for cake and cupcake icing.
Tell me – what is your favourite sweet treat?