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“This recipe is based on one from the Vegan Cupcakes Take Over the World cookbook by Isa Chandra Moskowitz and Terry Hope Romero. I’ve adapted it for those on a PKU diet; refer to those changes in parentheses.”
READY IN:
5mins
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Place sugar and cinnamon in a small bowl; if making PKU version, add the 2 teaspoons non-dairy powdered creamer.
  2. Add the margarine (or butter for PKU), soy milk (or 1 tablespoon water for PKU), and vanilla and stir with a fork until smooth.
  3. Keep at room temperature until ready to use.
  4. The appearance should be opaque or honey brown. If it’s glistening too much or looks too liquid, add in additional confectioners’ sugar.

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