Vanilla Buttercream with Strawberry Sauce

Ingredients

• 1 cup coconut butter
• 2 tbsp raw honey
• 1/4 cup vegan milk of choice I like full-fat coconut milk
• 1 tsp alcohol free vanilla extract

• 1 pint strawberries
• 1 lemon juiced
• 1 tbsp honey optional

Instructions

1. Prepare cake or cupcakes. I used a mix today from @stellareats and baked according to package directions.
2. While my cupcakes were baking, prepare the topping. To make the buttercream, add all ingredients to a saucepan over low heat. Whisk until it becomes thick and creamy. If it’s too thick add a dash more milk. Set aside to cool. It will be ready to frost when both the cupcakes and the icing have cooled to room temperature.
3. To prepare the strawberries, remove the stems and quarter. Add to a food processor with the lemon juice and honey and pulse until mostly uniform, with small chunks of strawberries.
4. Frost the cupcakes with the buttercream, making a small pool of strawberry sauce on top. Garnish with strawberries and halved strawberries.