Vegan Chocolate Buttercream Icing
This recipe goes perfectly with my Vegan Vanilla and Berry Cupcakes, and is great for anyone avoiding dairy products or refined sugar. Once piped, top with fruit, shredded coconut or a topping of your choice!
- 240g vegan butter (I used Nuttelex)
- 240g rice malt syrup
- 100g cocoa
- 2 tsp ground vanilla beans
- Beat butter, rice malt syrup, cocoa and vanilla in a medium sized bowl until smooth and well combined. Spoon into piping bag and start decorating!