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
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.