Cashew Icing (Creamy & Smooth)

A rich, dairy-free icing made from cashews.

Ingredients:

• 30g raw cashews (about ¼ cup)

• 10ml maple syrup (2 tsp)

• 10ml plant milk (2 tsp, adjust for consistency)

• 2ml vanilla extract (½ tsp)

• 2ml lemon juice (½ tsp)

• Pinch of salt

Instructions:

1. Soak the cashews in hot water for 10 minutes, then drain.

2. Blend all ingredients until smooth. Add a little more plant milk if needed.

3. Spread or pipe onto your cupcake and decorate with some edible flowers and fruit.

Vegan Lemon Frosting (Fluffy & Zesty)

A classic lemon buttercream-style frosting.

Ingredients:

• 30g vegan butter (Flora or similar)

• 60g icing sugar (½ cup)

• 5ml fresh lemon juice (1 tsp)

• 1ml vanilla extract (¼ tsp)

• 2ml plant milk (½ tsp, if needed)

Instructions:

1. Whip the vegan butter until soft and creamy.

2. Gradually add the icing sugar, mixing well.

3. Add lemon juice and vanilla, beating until smooth.

4. If needed, add plant milk to adjust the consistency. Frost the cake dessert and sprinkle some edible glitter or any cake decoration of your choice. If you have some lemon chips available, add one or two pieces to finish.