Recipe information
Yield
makes enough for 12 cupcakes (or 2 8-inch cakes)
Ingredients
3/4 cup dairy-free, soy-free vegetable shortening
Pinch of salt
2 1/4 cups confectioners’ sugar
3 tablespoons rice milk
1/2 teaspoon coconut extract/flavor
1/2 teaspoon pure vanilla extract
Preparation
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for about 2 minutes.
Step 2
Add the confectioners’ sugar in three batches, beating after each addition.
Step 3
Add the rice milk, coconut extract, and vanilla. Beat until light and fluffy, about 5 minutes.
Step 4
Spread the frosting with a butter knife or frosting spatula, mounding over the tops of the cupcakes.
