Vanilla Buttercream with Strawberry Sauce

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Vanilla Buttercream with Strawberry Sauce


  • 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

For the strawberries:

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


  • Prepare cake or cupcakes. I used a mix today from @stellareats and baked according to package directions.
  • 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.
  • 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.
  • Frost the cupcakes with the buttercream, making a small pool of strawberry sauce on top. Garnish with strawberries and halved strawberries.

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