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Vegan Cupcakes Take Over the World    Publisher: Marlowe & Company © 2006 by Isa Chandra Moskowitz ISBN: 1569242739

Reprinted with permission from the author, Isa Chandra Moskowitz.

Coconut Pecan Fudge Frosting (p. 147)

A classic and simple-to-make cooked icing. Atop Your Basic Chocolate Cupcakes they'll become German chocolate cupcakes. Try spread on any vanilla cupcake variation, too, or make gingerbread cupcakes (page 53) extra awesome with this topping.

Ingredients

• 1/4 cup rice milk
• 2 tablespoons arrowroot or cornstarch
• Scant pinch of salt
• 3/4 cup coconut milk
• 1 cup brown sugar
• 1 1/2 cups shredded unsweetened coconut
• 1/2 cup pecans, coarsely chopped
• 1 teaspoon vanilla extract
• 1 tablespoon whiskey or bourbon, optional

Directions

1. Whisk rice milk, arrowroot, and salt in a small bowl or measuring cup. In a large stainless-steel saucepan over medium heat, stir together coconut milk and brown sugar. Cook stirring occasionally, till mixture starts to boil. Turn heat down to low and cook, stirring occasionally, for five minutes. Whisk rice milk mixture once more and slowly pour into the coconut milk mixture, stirring constantly to incorporate.
2. Stir mixture continuously till it darkens again, gets very thick and smooth, and arrowroot is cooked, about 6 to 7 minutes. Remove from heat and beat in vanilla and whiskey, chopped pecans, and coconut. Stir till everything is coated and completely combined. Cool to room temperature before frosting cupcakes.

Sprinkles

You can use sweetened coconut in a pinch, the frosting will just be very sweet. Try cutting down the brown sugar by 1 to 3 tablespoons or to taste.