1 stick of Shedd’s Willow Run soybean margarine (softened)
2 ½ cups of powdered sugar
3 tablespoons of So Delicious Original Coconut Milk
¼ cup of cocoa
½ cup of melted Dairy Free Chocolate Dream semi-sweet baking chips
On medium high speed mix all ingredients together until well incorporated and creamy. If consistency is too dry add So Delicious Coconut milk one tablespoon at a time until desired consistency is obtained. If consistency is too creamy add powdered sugar ¼ cup at a time until desired thickness is obtained.
SHELIA’S ORANGE CREAM FROSTING
1 stick of Shedd’s Willow Run Soybean Margarine (softened at room temperature)
2 ½ cups of Powdered Sugar
2 tsp orange zest
3 tablespoons of orange juice
1 tsp of lemon juice
So Delicious Original Flavor coconut milk
Mix together ingredients on medium high speed until ingredients are well incorporated and creamy. If consistency is dry then add by the tablespoon full at a time, So Delicious Originalflavor coconut milk. If Consistency is too dry add by the ¼ cup powdered sugar until desired thickness is obtained.
SHELIA’S GLUTEN FREE DAIRY FREE ORANGE CUPCAKES
1 ½ cups of Gratefully Gluten Free All Purpose White Flour mix
1 cup organic sugar
2 tsp Vanilla
1 ½ tsp Baking Powder
½ cup Shedd’s Willow Run Soybean Margarine
¼ cup of So Delicious original Coconut Milk
¼ cup of Orange Juice
Preheat oven to 350 degrees.Using mini-muffin pans, line with paper cup liners
.Cream together softened margarine and sugar.Beat in the eggs, vanilla, coconut milk and orange juice
In separate bowl whisk together the flour and baking powder.Add this flour to the creamed ingredients and mix until completely blended.
Spoon batter into mini cupcake liners filling 2/3 of the way up.
Bake for 15 minutes.Adjust bake time for regular size cupcakes or for convection ovens.Regular size cupcakes should bake for approximately 20 minutes. Assess doneness with a toothpick