(One recipe stretches for 12 muffins)
Here is the frosting to make the birthday mini bundt cakes very delicious.
½ cup palm shortening (I found at Whole Food store)
1/3 cup pure maple syrup
Pinch sea salt
2 tsp pure vanilla extract
2 TBSP arrowroot starch
1 tsp coconut flour, sifted
2 TBSP unsweetened cocoa powder
With mixer on low, slowly add the coconut oil until incorporated. Whip frosting on high until light and fluffy.
Refrigerate if needed to firm up a bit, and then whip again. I didn’t have to do this. It was perfect without whipping again.
Frosting can be stored in the refrigerator up to a week. Let it soften a bit at room temperature and fluff it up with a hand mixer before using.
If you missed the cakes to put this on, here it is: http://bit.ly/1a917Tl
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