Island Bites: Vegan Coconut Cupcakes (No Eggs, No Dairy)
Cupcake Ingredients
- 1 1/2 cup self rising flour, sifted
- 1 cup sugar
- 1 cup coconut milk
- 6 tbs oil
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
A regular version of this recipe:
- Island Bites: Tropical Coconut Cupcakes
Light and fluffy coconut cupcakes recipe.
To make the cupcakes:
- In a large bowl, whisk together sugar, oil and vanilla.
- In a another bowl, mix flour, spices and baking powder.
- Alternately, add flour and coconut milk to the sugar and oil bowl. Mix until combine.
- Fill the cupcakes liners about 2/3 full. Bake at 350 for 13 to 15 minutes, or until a toothpick tester comes out clean. Cool the cupcakes completely before frosting.
- Frost the cupcakes. Garnish the frosted cupcakes with toasted shredded coconut.
Frosting Ingredients:
- 1/4 cup nonhydrogenated vegetable shortening, room temperature
- 1/4 cup nonhydrogenated vegan margarine, room temperature
- 1 1/2 cups powdered sugar, sifted
- 2 tbs coconut milk
- 1 tsp vanilla extract
- 1/2 tsb coconut extract (optional)
- shredded coconut, toasted (to garnish)
To make the coconut frosting:
- Beat the vegetable shortening and margarine together until well combined.
- Add the powder sugar and beat for about 3 more minutes.
- With the mixer running on low, add vanilla, coconut extract, and coconut milk until frosting is light and fluffy. You could add more coconut milk if you want a softer consistency.
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