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Prep Time: 00:10
Cook Time: 00:00
3 tbps vegan buttery spread (i like earth balance)
2 cups powdered sugar
1 tbsp non - dairy milk
1 handful of fresh blackberries (at least - or enough to make tbps of juice)
12 blackberries, for garnish
zest of one lemon, for garnish
1Rinse the blackberries and place in a colander over a medium bowl. Using the bottom of a glass, press the blackberries into the colander thus pushing the juice through into the bowl below but keeping the seeds. Continue this until you have 1 full tablespoon of juice.
2Add the vegan butter to the juice and cream together until smooth, about 1-2 minutes. Scrap down the sides as needed.
3Slowly add in your powdered sugar, 1/2 cup at a time. Once you have added a full cup, add in 1/2 tablespoon of you milk and continue alternating until you have reached the consistency you want. If you want to be able to pipe it (and thus want thicker frosting) you can add 1/8 teaspoon of arowroot powder to the mixture and it will thicken right up.
4Put the frosting in the fridge (either in the bowl or a piping bag) and allow it to cool and thicken up while the cupcakes are cooling.
5Once the cupcakes are frosted, place a fresh blackberry on top and sprinkle with fresh lemon zest
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