Coconut Oil Vanilla Frosting



   I have been working and looking for a recipe for frosting that was low in sugar and high in flavor for a long time. And I have found one form babycakes recipe book that I have made a little different. This is actually the best tasting frosting I have ever had. I made this recipe the day before my son’s birthday party and everyone loved it. This recipe is enough for 2 dozen cup cakes and it lasts for up to a month in the fridge. I made these with an almond butter banana chocolate cup cake. I’ll post that recipe when I have more time. Right now I’m thirty seven weeks pregnant with my third and I still haven’t packed my hospital bag. I’ll be doing that today and shopping for whatever I don’t have on the list. I’m excited and nervous.
recipe here for, Moist Chocolate Cupcakes (low glycemic) 

Ingredients:

• 1 1/4 cup milk (regular cow's milk)
• 1 cup dry milk powder
• 1/4 cup agave
• 1 1/2 cup coconut oil
• 1tbsp coconut flour
• 1 tbsp vanilla
• 2 tbsp of lemon juice

In a food processor or blender add the milk, dried milk, agave, coconut flour and vanilla and blend for 1 minute. Liquefy the oil (add to a sauce pan on low heat until it becomes liquid. make sure that the liquid amount adds up to 1 1/2 cups). While the food processor is on add the liquefied oil slowly. After you add the oil let blend for 30 more seconds. The frosting will be runny until the coconut oil cools by placing it in the fridge for 4 hours.

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