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My youngest turned one last week and I needed a ‘healthy’ frosting recipe for the grain free cupcakes I was making. I know you can make your own ‘powdered’ sugar by blending sucanat or rapadura in a blender until fine, but it isn’t always ‘fine’….and we don’t like gritty frosting. I thought about heating sucanat until it was melted but that seemed time consuming and I was unsure how the results were going to turn out. And so I did what I normally do. Throw some stuff into a mixer and hope for the best. 😉 We were all pleased with the results, so much so that I wanted to exchange my cupcake for a spoonful of frosting…seems my husband had the same idea.
- In a mixing bowl combine all ingredients and whisk on high until thoroughly combined, and fluffy.
*Place in fridge for 10-15 minutes for a firmer frosting. This recipe is just enough frosting for 12 cupcakes, double recipe if frosting a cake.
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