Chocolate Agave Frosting

It's really nice to come across a frosting recipe that's not all butter or powdered sugar. This is a riff on the one in Alicia Silvertstone's The Kind Diet. Tastes perfect atop a vanilla cupcake. Generously frosts 12 cupcakes.

Ingredients
1/4 cup Earth Balance "butter" stick
1/4 cup agave nectar
1 tsp vanilla extact
3 TB cocoa
1/4 cup soy milk powder

Directions
Cream the butter and agave together until very smooth. Add vanilla and half the cocoa and mix on low until blended. Add rest of cocoa and soy milk powder and beat on medium-high speed until fluffy.

Chocolate Zucchini Muffin with Minimalist Chocolate Frosting

Healthy, low fat muffin with just a thin layer of chocolate frosting!

I do love my sweets and am always looking for healthier ways to bake my treats. I recently received an email from Chocolate Covered Katie with a recipe for Chocolate Zucchini Muffins. The recipe originated from her friend with The Happy Herbivore blog. The recipe lists an optional 1/2 cup of sugar which I did not use. The muffin was moist and subtly sweet. I wanted just a bit more sweetness so I made some frosting. This is a very small amount of frosting, none will be left over, and you may have trouble getting it to frost all of your muffins! I had 10 muffins to frost (but I did bake 11!). Here is the link for the muffin recipe on Katie's blog:


http://chocolatecoveredkatie.com/2011/06/03/theres-a-zucchini-in-my-cupcake/

And here is the recipe for Minimalist Chocolate Frosting.

Ingredients
6 TB powdered sugar
1 TB cocoa
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1 tsp Earth Balance margarine, softened
1 tsp chocolate extract (or vanilla extract)
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soy milk

Directions
Mix powdered sugar and cocoa together until all lumps are gone and it's well blended. Add margarine, extract and about 1-2 tsp soy milk. Mix. Add a few drops of soy milk at a time until desired consistency is reached. Lightly frost each muffin.