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Chocolate-Orange-Raspberry Frosting

Chocolate-Orange-Raspberry Cupcakes



Chocolate-Orange-Raspberry Frosting
Recipe type: Dessert
Prep time: 
Total time: 
A perfect topping for the Chocolate-Orange-Raspberry Cupcakes. Will frost one 14-inch square sheet cake, a two 9-inch layer cake, a three 8-inch layer cake or 36 cupcakes.
  • 6 cups sifted powdered sugar
  • 2 tablespoons unsweetened cocoa powder (I use Hersheys)
  • ½ teaspoon salt
  • ¼ cup almond milk
  • 3 cups dairy-free butter
  • 1 teaspoons vanilla extract
  • 1 tablespoon orange juice
  • 2 teaspoons organic raspberry preserves
  • Orange zest - for flavor and/or garnish
  1. Combine powdered sugar, cocoa and salt.
  2. With an electric mixer, mix in almond milk, orange juice and raspberry jelly and beat on medium speed until smooth (approximately 5 minutes).
  3. Scrape sides of the bowl occasionally with a rubber spatula to ensure thorough mixing.
  4. Add "butter" and vanilla and mix on high speed until smooth and fluffy(approximately 10 minutes).
  5. For a stronger orange flavor, add ¼ teaspoon orange zest and mix thoroughly.
  6. Scrape sides of the bowl occasionally with a rubber spatula to ensure thorough mixing.
  7. After frosting the cupcakes, garnish with orange zest.
TIP Refrigerate leftover frosting in an airtight container for two weeks. Let frosting return to room temperature and then re-whip for 2 minutes before using. ** Many jams, jellies and preserves contain fructose and/or high fructose corn syrup. Those are a no-no for FODMAP free. I found Organics brand Organic Raspberry Preserves is FODMAP Free!

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