1 1/2 cups powdered sugar
2 tbsp vegan butter, softened
1 tbsp Rebbl 3 Root Mango Spice Elixir
- Mix the powdered sugar and vegan butter using a hand mixer. Important: the butter will look like it’s not sufficient, but you’ll be surprised, so don’t add more than the 2 tbsp.
- Once you get a frosting like texture, add the Mango Elixir. Same note as above, mix everything well before adding anymore. Feel free to add an additional teaspoon of Mango elixir if need be, but not more.
- Spread the frosting on top of the cupcakes and enjoy!
- They keep well in the fridge for a few days.
If you’re anti sugar (I’m not, but I admit that you can get quite the sugar rush from the frosting if you eat too many cupcakes at once), you can make a cashew frosting instead by blending soaked cashews with a little lemon juice and Mango elixir instead. Also note that not all sugar is vegan, so be sure to use an organic brand or to double check whether the brand you’re using is vegan or not.