Tastes delicious with my Baby Frosted Banana Cakes or on its own, with a spoon.
Yield 2/3 cup of frosting, enough for 12 small cupcakes or 8 large ones
1/2 cup of palm shortening
1/3 cup of raw coconut nectar (can be substituted with honey or maple syrup)
1/3 cup of sunflower seed butter (can be substituted with peanut butter or almond butter)
1 teaspoon of vanilla extract
2 teaspoons of coconut flour
2 heaping tablespoons of arrowroot powder
1/4 teaspoon of salt
In the bowl of a stand mixer on high (for me, about setting 8), whip together the palm shortening, raw coconut nectar, sunflower seed butter, vanilla extract, coconut flour, arrowroot powder, and salt. The frosting is done when it’s light, fluffy, and peaks slightly in the center, about 4 to 5 minutes later. In this case, the longer, the better!
With a spatula, scoop the frosting into a large resealable plastic bag. Zip it closed and push the frosting all the way down to one corner. Twist the top a couple times and snip off the corner about 1/2 inch from the edge.
Using a swirling motion, pipe the frosting onto each cupcake, continually twisting the bag’s top and pushing everything down towards the corner. Top each cake with a piece of freeze-dried banana and a dash of cinnamon, if you like.