The ideal frosting for Mango Cupcakes.
Yield Enough frosting for 10 cupcakes
1/2 cup of palm shortening
1/3 cup of raw coconut nectar (can be substituted with honey)
2 teaspoons of vanilla extract
2 teaspoons of coconut flour
2 tablespoons of arrowroot power
A pinch of salt
1 heaping tablespoon of coconut oil, melted
2 ounces of freeze-dried mango, pulverized
In the bowl of a stand mixer on low (for me, about 2), beat together the palm shortening, raw coconut nectar, vanilla extract, coconut flour, arrowroot powder, and salt. Slowly drizzle in the melted coconut oil and mix until smooth, about 2 minutes.
With a spatula, gently fold in the freeze-dried mango. This technique is awesome for creating fruit frostings: try it with strawberries, raspberries, or even pineapples!
Scoop the frosting into a large plastic bag and push to one corner. Twist up the end of the bag you’re not using to create a pastry-like bag.
Let the frosting chill in the fridge until ready to use. Before piping, let it sit out on the counter for 15 minutes.
Frost on top of Mango Cupcakes.