Red Velvet Crumb Base

• 6 unfrosted red velvet cupcakes (page 97)
• 1 tablespoon coconut oil
• 1/4 cup agave nectar
• 1/2 teaspoon salt

1. In a medium bowl, use your hands to crumble the cupcakes into small, fine bits.
2. Add the oil, agave nectar, and salt to the crumb.
3. Using a rubber spatula, fold together the ingredients until thoroughly combined.
4. Store in an airtight container at room temperature for up to 4 days.
5. For longer shelf life, store in the freezer for up to 3 weeks.

coconut oil, nectar, salt

Taken from www.epicurious.com/recipes/food/views/red-velvet-crumb-base-376962 (may not work)