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In a small, heavy pot over very low heat, melt the coconut butter and cashew butter, stirring until smooth. Transfer to the bowl of a mini food processor, then add remaining ingredients except cacao nibs. Blend the mixture until it is smooth and creamy. If the oil begins to separate out and it begins to curdle, add more water, a tablespoon at a time, and blend again until creamy and smooth. The frosting will firm up even more as it stands and when refrigerated. Spread on the cupcakes, then sprinkle with cacao nibs. Refrigerate until ready to eat. Makes enough for 18 mini cupcakes. » More on Ambrosia Natural Foods Menu

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