party pink frosting

Posted by on Nov 21, 2017 in tasteovers by jackie | 2 comments

Pink Party Frosting

Occasionally I cheat … on cupcakes, that is! When it’s just me, I’ve been known to frost healthy muffins and pass them off as cupcakes. It totally works for my tastebuds! Though, I’ve never tried this trick out on anyone else … at least yet!

But please be my guest and use this vegan (Meatless Monday-friendly!) frosting any way you wish, even if you just prefer going the traditional route by frosting cake or cupcakes. The flavor is a hint fruity, which actually makes it quite versatile. Its pink hue comes naturally by way of pomegranate juice reduction. And since “Naturally Colored Holiday Treats and Trimmings” is the Recipe Redux theme this month, it’s a perfect time to share this frosting recipe with you. It’s definitely not that artificial holiday red color; it’s better. Actually, enjoy the frosting for any celebration throughout the year! Though for now … happy “natural” holidays to you!

party pink frosting

Pink Party Frosting

Yield: 12 servings (frosting for 12 cupcakes)

 

INGREDIENTS

  • 1/2 cup 100% pomegranate juice
  • 1 tablespoon virgin coconut oil
  • 1 1/2 teaspoons pure vanilla extract
  • 3 cups organic powdered sugar
  • 1/8 teaspoon sea salt

 

DIRECTIONS

  1. In a small saucepan, add the pomegranate juice and coconut oil. Place over medium heat and simmer until mixture is reduced to about 1/3 cup, about 10 minutes.
  2. Transfer the reduced pomegranate juice mixture to a large bowl. Add the vanilla extract, powdered sugar, and salt and beat with an electric mixer until creamy and fluffy, at least 3 minutes.  Adjust powdered sugar or pomegranate juice to desired consistency, if needed.

Per serving (frosting for 1 cupcake): 130 calories, 1g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 25mg sodium, 31g total carbohydrate, 0g dietary fiber, 31g total sugars includes 29g added sugars, 0g protein

 

The “Before” Version

Inspired by Vanilla Buttercream

Per serving (frosting for 1 cupcake): 210 calories, 8g total fat, 5g saturated fat, 0g trans fat, 20mg cholesterol, 65mg sodium, 35g total carbohydrate, 0g dietary fiber, 35g total sugars includes 34g added sugars, 0g protein

 

Tasteover Tips

  • Kick up color with pomegranate juice reduction for “pretty-in-pink” appeal
  • Use virgin coconut oil instead of butter to create a vegan “buttercream” style frosting
  • Get cupcake-style goodness by frosting heartier muffins rather than cupcakes
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2 Comments

  1. Absolutely beautiful color!

    • Thanks so much, Karman! I love when ingredients are so naturally beautiful that you don’t need to do much to make a lovely dish (or frosting!)!

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