Vegan Coconut Cupcakes

We have a vegan recipe that is a winner!

This recipe is really just an egg-less cupcake recipe that calls for milk so I substituted coconut milk for the real stuff and it worked like a charm. Soft, moist, and coconuty but not overpowering. It's delicious!

Vegan Coconut Cupcakes

     yields 14 cupcakes

     from Chef Chloe

Ingredients

1¾ cups all-purpose or cake flour (I used a combo of the two)

1 cup sugar

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup coconut milk

½ cup canola oil

2 tbsp vanilla

1 tbsp apple cider vinegar

Directions

Preheat oven to 350°F. Line cupcake pans with 14 liners.

In a large bowl, whisk together the dry ingredients. In a medium sized bowl stir the wet ingredients together. Pour the wet into the dry ingredients and stir until just combined and there are no lumps.

Filling ⅔'s of the cupcake will give you a nice rounded top.

Bake for 16-18 minutes, until a toothpick comes out clean. Let cool on a wire rack. 

FROSTING TIME!

In keeping with the coconut flavor, and also because I'm not a fan of soy and almond milk, I'm using coconut milk again. You will see this recipe calls for coconut oil which can be found at Trader Joe's and Safeway. Now, get ready, because these frosted cupcakes taste like Hawaii.

Ingredients

3 cups powdered sugar

1 cup unrefined coconut oil, warm only slightly, do NOT melt it

4+ tbsp of coconut milk

splash of vanilla, optional

1½ - 2 cups shredded coconut, toasted

**this makes more than enough frosting for the 14 cupcakes.

Directions

Using a standing mixer, whip the sugar, coconut oil, and coconut milk together, adding in the vanilla if you wish. Whip together until the frosting is complete smooth. If the consistency is not to your liking, add in a little more milk or powdered sugar.

Turn on your oven broiler. Spread the shredded coconut out on a cookie sheet and toast in the broiler for a couple minutes, checking every 2 minutes and stirring the coconut so as not to burn it. Coconut toasts very fast. Keep your wits about you. 

Also, don't forget to turn off the oven and broiler.

Now, add a dollop of frosting to the top of each cupcake and sprinkle with the toasted coconut. Done!

I'm really pleased with this recipe. I can now say that this vegan naysayer might be changing her tune. 

Hope you enjoy these tropical tasting treats!

This was my breakfast. I have no regrets.