I don't like the taste of coconut, so I would not
make the frosting for these, but can you taste the coconut in the muffins?
Note: You can use store - bought chocolate frosting instead
of making frosting from scratch.
I'll
try making the frosting gain with a darker chocolate but is there another recipe I can make with this liquid chocolate / coconut oil combo so I don't waste it all?
I don't have enough time to
make the frosting tonight so I baked vegan chocolate chips into them which makes the cupcakes even more incredible while warm.
Make the frosting as written or do your own thing (i.e. make your favorite homemade frosting, or use something ready made).
Do not forget the coconut oil or coconut butter because that is the ingredient that will
help make the frosting nice and firm.
Turn out on to parchment paper or if you have
already made the frosting, turn out on to a serving plate and assemble as you bake.
As you can imagine, the frustration was too much to fail that many times
at making frosting.
We eat it with ice cream or yogurt, but I bet I could
make a frosting out of cashews and stevia - vanilla and chocolate powder.
Meanwhile make your frosting: Place the remaining cooked sweet potatoes in a blender with the tahini, cacao or cocoa powder, date juice concentrate, vanilla and cinnamon.
When you microwave butter like this, you run the risk of partially melting the butter which will
make your frosting runny and grainy... imagine making buttercream with vegetable oil.
To
make the frosting simply place all the ingredients into a blender and blend until you have a smooth and creamy consistency.
The rose cake I made a while back has always been a pretty big hit, and
making the frosting roses for these cupcakes is even easier.
I did not
make the frosting though since I didn't have all the ingredients on hand and used a more traditional one instead since GF also.
I took it in and out of the fridge multiple times and also let it sit on the counter a few times to adjust the temp to
make the frosting workable.