YIELD: 1½ CUPS
This frosting is best used right after preparing, since as it cools, it hardens into a fantastically light and airy, candy-like topping.
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Ingredients
1 cup vegan marshmallows, such as Dandies
1 tablespoon non dairy margarine
2 teaspoons instant espresso powder
2 cups confectioners sugar
1 tablespoon non-dairy milk
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Directions
In a small saucepan, heat the marshmallows, margarine, and espresso powder over medium-low heat until the marshmallows and margarine have melted.
Stir constantly and then immediately transfer into a mixing bowl equipped with a whisk attachment.
Blend on low as you add in the sugar and nondairy milk and then increase speed to high and whip just until fluffy.
Quickly transfer into a piping bag fitted with a large round tip and pipe onto cupcakes.
