How To Make Low-Fat Coconut Buttercream Frosting

Hi there, I'm Lizzy, Welcome to the cupcake emporium in Lancaster Gate, London. We have been making cupcakes here for a year and a half now and we're proud to have some of the biggest cupcakes in London which are also really low calorie. I'm going to show you how to make some frosting and here's how it's done.

I'll show you how to make a low-fat coconut frosting. Okay, it's one of the most popular ones, here at the Cupcake Emporium, also it's low-fat, so you can just eat as much as you want. What makes it low-fat is that instead of using butter we use a baking margarine.

Now, absolutely make sure you use baking margarine not just normal margarine that you'd use for spreading, because otherwise it'll just end up far too runny. And you won't be able to get it to stay in the cake. So half a tub of baking margarine, goes in there first.

Followed by a cup and a half of icing sugar. And the only other ingredient is)coconut. Now depending on how coconutty you want it to be, you can vary the amount that you put in.

I'm using about half a cup, there we go. And if you want as well, you can add in, just to enhance the coconut flavor, just a little bit of coconut milk. But, make sure if you're going to add coconut milk, make sure you only add, like maximum one tablespoon, because again it'll end up really runny, and just ruin the cake.

Okay, so we're going to mix it all together and, stop halfway through probably to give it a bit of a mix to get everything all in there, nicely blended. There you go and that all blended together and that quantity will probably frost about 12 maybe 13 large cupcakes, more if you make them smaller. And that's a low-fat coconut frosting.