The perfect topping for the prefect cupcake is a delicious buttercream frosting. This super simple recipe is a dairy free variant that I like to use on my cupcakes.
I use my stand mixer to make all of my frostings because I find that it makes a smoother and creamier texture, with a lot less work on my part.
Step one: Mix the margarine with the vegetable shortening until it is smooth. (I like to use shortening because it gives a firmer texture to the frosting for piping.) Slowly add the powdered sugar and cocoa powder, mixing on a low setting until you have a smooth texture. If it doesn’t smooth out, you can add a little bit of coconut milk. I don’t usually need it but as it gets cooler, you might need it. Mix in the vanilla.
When it looks like this, you’re ready to frost your cake or cupcake or whatever you want to put it on.
1/2 c butter, room temperature
1/2 c vegetable shortening
2/3 c cocoa powder
1 2/3 c powdered sugar
1 tsp vanilla
Up to 2 tbsp coconut milk
Mix together butter and vegetable shortening until creamy. Slowly add cocoa powder and powdered sugar, mixing the entire time. Add vanilla. Slowly mix in coconut milk in small increments as necessary until you reach the consistency that you are looking for.