With the many birthdays and other special occasions associated with four little girls at school and kinder, I really wanted to have something that seemed a bit `normal’ for them to take for these times. The muffins were’t the problem, it was all that processed white sugar on the top! I wanted a substitute that was similar, but not processed. (I know, I had fallen into the trap of trying to `paleo-ise’ a recipe. More about that later.) Here’s what I did.
I decided to experiment and so made up a recipe myself…… with a little bit of help from an origional butter icing recipe and the Thermomix. I’m sure you would be able to make the icing sugar with a food processor as well. It may take a little bit more time and you may have to blitz the sugar a few more times to get that fine powder. Note that coconut sugar is pretty course, so it may take a few goes.
Coconut Sugar Icing mix
To make the coconut sugar icing sugar I added 190 grams of coconut sugar to the Thermomix bowl.
I then blitzed the sugar for 5-10 seconds on speed 10.
I did this 6 times leaving the sugar to settle and cool down each time between blitzing.
Dah-dah!!!! Icing sugar ready to make.
- 125 grams Butter
- 190 grams Coconut Icing Sugar (what you blitzed in the Thermomix)
- 30mls whole milk (A2)
- 4 tablespoons of raw cocoa
- Cream butter
- Add the icing sugar and beat to combine
- Add milk
- Add cocoa and beat
- Add some more milk if you want a wetter mixture
Makes approx. 2 cups of icing
Notes: If you want a more chocolaty type flavour just add a bit more cocoa and beat it. Doing this of course will try out the mixture a bit, so a little bit more milk may be needed. Four tablespoons though is pretty good.
Verdict: This makes a great alternative to the traditional butter icing, though it will not taste exactly the same. Remember, you are using a raw, unprocessed sugar rich in minerals, not the usual white, processed product. The best way I can describe the flavour of coconut sugar is a lovely mellow malt/caramel flavour. You could even leave the cocoa out and of this recipe and have the natural taste of the coconut sugar come through.