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.