1 ½tablespoonvegan margarine (I used Nuttelex)See Note 1
¼cup(30 g) unsweetened Dutch processed cocoaSee Note 2 and 3
2 ¼cup(270 g) icing/confectioners' sugar
2-3tablespoonboiling waterSee Note 1
1teaspoonvanilla extract
Instructions
Combine cocoa and icing sugar. Add the margarine and vanilla.
Pour 1 tablespoon of boiling water onto the margarine and mix well. You may not need all the water so add one tablespoon at a time, until you get a smooth spreading consistency.
Spread or pipe the frosting on top of cooled cupcakes or a cake.
Notes
The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons so you may have to adjust your measurements accordingly.
I use Plaistowe Dutch Processes Cocoa, available in supermarkets. It gives a lovely rich, chocolatey colour and deep flavour.
It is best to sift your cocoa as it may have formed clumps.
The recipe makes approximately one cup of frosting. We use it to frost 10 cupcakes or an 8 inch cake. You can easily double the recipe to make more if you wish.
Please note, the nutritional information is based on the entire quantity of this recipe.