Ingredients

Rose Frosting

  • 2 cans coconut cream, chilled at least 24 hours (we used Let’s Do Organic Heavy Coconut Cream)*
  • ¼ cup powdered monkfruit
  • 1-2 tsp pitaya powder
  • 3 tbsp rose water

Cupcakes

  • 2 cups oat flour
  • ¼ cup coconut sugar
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup cashew milk
  • cashew pulp from 1 batch of cashew milk
  • 1 tbsp lemon juice
  • ¼ cup coconut oil, melted**
  • ¼ cup maple syrup
  • 2-3 tbsp rose water, depending on preference

Notes:
*You want the texture of the cream to be like slightly softened butter before whipping.
**The coconut oil must be melted, or it won’t work properly.

Directions