Cinnamon Icing (With Pku Adaptation)

This recipe is based on one from the Vegan Cupcakes Take Over the World cookbook by Isa Chandra Moskowitz and Terry Hope Romero. I’ve adapted it for those on a PKU diet; refer to those changes in parentheses.

• Ready In: 5 mins
• Yields: 1/2 cup

Ingredients

• 1⁄2 cup confectioners' sugar
• 1⁄2 teaspoon ground cinnamon
• 2  tablespoons margarine, melted (for PKU use butter)
• 1  tablespoon soymilk (for PKU replace with 1 tablespoon water and 2 teaspoons non-dairy powdered creamer)
• 1⁄2 teaspoon vanilla extract

Directions

1. Place sugar and cinnamon in a small bowl; if making PKU version, add the 2 teaspoons non-dairy powdered creamer.
2. Add the margarine (or butter for PKU), soy milk (or 1 tablespoon water for PKU), and vanilla and stir with a fork until smooth.
3. Keep at room temperature until ready to use.
4. The appearance should be opaque or honey brown. If it’s glistening too much or looks too liquid, add in additional confectioners’ sugar.