Phenotypes A, B, C, D, E, F
Sucraid or other enzyme replacement for sucrose for all phenotypes is required for this recipe.
Fowler Family's Coconut Cupcake Icing


1 cup crystalline fructose
1/8 cup light corn syrup (glucose liquid)
1 tablespoon + 1 teaspoon meringue powder (Wilton)
1/2 cup ice water
1/2 teaspoon coconut extract
1/2 cup unsweetened flaked coconut (toasted)


In  2 quart sauce pan, bring fructose, and syrup to a slow boil. Stir until all crystals dissolve. In a separate bowl beat merangue powder and water until stiff peaks form. Keep mixer running and add cooled syrup to meringue. Once mixed beat on high 4-5 minutes. Stir in coconut flavoring last to preserve flavor.