Coconut Cupcakes (vegan)
These are totally lush and because the frosting is made with coconut oil and not butter/margarine they aren’t too sickly either…you can eat lots…
270g/9 ½ oz plain (all-purpose flour)
200g/7 oz sugar
1 teaspoon baking powder
1 teaspoon bicarbonate soda
½ teaspoon salt
220g/7 ¾ oz coconut milk
90g/3 oz vegetable oil
2 teaspoons vanilla extract
1 tablespoon cider vinegar
200g/7 oz coconut oil (solid, room temperature)
360g/12 ½ oz icing sugar (powdered sugar)
1 teaspoon vanilla extract
2 tablespoons coconut or soya milk
4 tablespoons desiccated coconut
Flaked coconut for decoration
Preheat the oven to 350F/180C/Gas 4.
Line two cupcake trays with paper cases, you should get 14-16 from this recipe.
Mix together the flour, sugar, baking powder, bicarbonate of soda and salt. In a separate bowl whisk together the coconut milk, oil, vanilla and vinegar. Pour the wet ingredients into the dry and whisk until combined. Be careful not to over mix.
Fill the cupcake cases about two thirds full. Bake in the oven for about 15 minutes, until a skewer inserted into the centre comes out clean. Cool.
To make the frosting; using a mixer beat the coconut oil until smooth. Slowly add the icing sugar until combined then add in the vanilla. Add 1 tablespoon coconut milk and if needed add another. It needs to be a spreadable consistency. Beat for a further five minutes until the frosting is light and fluffy. Stir through the desiccated coconut.
Ice your cupcakes and sprinkle with flaked coconut.
Recipe from Practically Pagan Cooking by Rachel Patterson