Mirage Recipe
Prep: 10 mins (& 30 mins chill time)
Cook: n/a
Serves: 12 cupcakes or 1 double-layer cake
Toasted coconut makes all the difference in this delicious icing. It’s so good, you’ll be eating it straight from the bowl!
For more baking recipes, visit @mirage_margarine on Instagram.
Ingredients
Milk Chocolate Coconut Frosting
3 cups
powdered sugar
4 tbsp
cocoa
pinch
salt
1/3 cup
Mirage Margarine
2 tbsp
milk
1 1/2 tsp
vanilla
1/3 cup
unsweetened toasted coconut
Directions
Mix powdered sugar, cocoa, salt, and Mirage Margarine with electric mixer on low speed in a medium bowl until fluffy and light. Slowly stir in vanilla and one tablespoon of the milk.
Add the rest of the milk gradually to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, adding a little bit at a time.
If frosting becomes too thin, beat in a small amount of powdered sugar.
Fold two-thirds of the toasted coconut into the frosting, reserving the rest for sprinkling on top of your frosted baked good.
Chef’s Notes:
- In order to make the frosting more manageable when decorating cupcakes, keep the mixture in your piping bag in the fridge for 30 minutes before beginning to pipe.
