It has been a little bit since I've updated so to make up for it, here's a recipe for cherry vanilla frosting. I made these a few weeks ago with a vegan vanilla cake recipe from Vegan Cupcakes Take Over the World, but they would taste delicious with my chocolate Wowie cake recipe. I got this recipe from my cousin and used Earth Balance to make it vegan. Earth Balance costs a pretty penny (about$5-$6 a pound), but the Blue Bonnet Light margarine is actually vegan and only costs about $0.75.
Cherry Vanilla Frosting
- 1 stick butter, softened (or 1/2 stick Earth Balance and 1/4 c shortening to make it vegan, it will be too salty if you use all Earth Balance! Trust me on this one!)
- 1 lb powdered sugar
- 1 tsp vanilla
- 1/2 tsp almond extract
- maraschino cherry juice
- optional garnishes: toasted almond slivers, sprinkles, cherries (make sure to let them drain on a paper towel to remove the liquid or else you'll get soggy frosting pools on the cupcake)
- Cream together softened butter (or Earth Balance shortening mix) and powdered sugar, adding sugar one cup at a time, until smooth.
- Add vanilla and almond flavorings until incorporated.
- Add maraschino cherry juice by tablespoon until mixture is light and fluffy.
- Frost and enjoy!
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