In addition to our pies, we're having cupcakes this year at our Thanksgiving. We wanted something that had an autumn feel without competing with apple and pumpkin pies. My sister and I racked our brains and came up with a super-yummy frosting. Start with 2 tablespoons cinnamon, and then add more if it's not cinnamon-y enough for your taste. (We sprinkled lots of cinnamon into ours!)
Makes more than enough to frost 6 cupcakes or a one-layer cake.
Ingredients:
1/2 cup soy-free non-hydrogenated buttery spread, like soy-free Earth Balance
1 teaspoon vanilla
3 tablespoons rice milk
1 pound powdered sugar
2+ tablespoons ground cinnamon
Preparation:
In a mixer, blend together buttery spread, vanilla, and rice milk.
Slowly mix in powdered sugar.
Blend in cinnamon.
Happy Cooking!
Kim
Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.
Thank you SO much for this! I have been cooking/baking for more than sixty years and I have yet to find or figure out a satisfactory cinnamon frosting. This is a great help! And, thank you for using my favorite brand of allergen-free margarine, Earth Balance Soy Free!
ReplyDeleteI would like to try this but...a pound of powdered sugar? Is it supposed to be a cup? I am just not sure as I do not do much baking, so unfamiliar with making frosting.
ReplyDeleteI know it sounds like a lot of sugar (and it is), but it's the right amount!
ReplyDelete