Vegan Coconut Cupcakes

Ever since I was a little girl, coconut has always been one of my favorite flavors. One day this summer, I had very strong craving for coconut. As a perfect way to satisfy this craving, I created these Vegan Coconut Cupcakes. A soft and moist coconut cupcake, topped with coconut buttercream, and garnished with toasted coconut. They are light, fluffy, and so coconutty!

(Makes 14-16 cupcakes)

Ingredients

(For The Cake)

  • 1/4 C Butter
  • 1/4 C Canola Oil
  • 3/4 C Sugar
  • 1 Tsp Coconut Extract
  • 3  vegan “eggs” (ener-g egg replacer)
  • 1 3/4 C Coconut Milk
  • 2 Tsp Vinegar
  • 1 3/4 C Cake Flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/3 C Shredded Coconut

(For The Frosting)

  • 1/2 C Vegetable Shortening
  • 1/2 C Earth Balance Butter Sticks (1 Stick)
  • 3 1/2 C Powdered Sugar (Sifted)
  • 1 T Vanilla Extract
  • 2-4 T Coconut Milk

Directions

(For The Frosting)

  1. Cream together shortening and butter until smooth, about 2 mins.
  2. Add powdered sugar, and beat for an additional 2 mins.
  3. Add vanilla extract and coconut milk, and beat 5-7 mins, until light and fluffy.
  4. Refigerate until ready for use.

 

(For The Cake)

  1. Preheat oven to 350
  2. Toast your shredded coconut in a skillet, over medium heat, 5 mins, or until golden brown. Remove from pan and set aside.
  3. Put 3/4 C of the coconut milk in a small cup or bowl,  add vinegar.  Stir, and set aside for 5 mins.
  4. Add cake flour to a medium sized bowl. Whisk in baking powder and salt. Set aside.
  5.  In a large mixing bowl, cream together butter, canola oil, and sugar, until smooth. Add “eggs” and coconut extract, and beat for 2 mins. Add in the 1 C of coconut milk, plus the 3/4 C “soured” coconut milk with vinegar. Mix until combined.
  6. Add in your flour mixture, in 1 C increments, until just combined.
  7. Pour batter into cupcake liners, filling each about 2/3 full. Bake in oven about 14-16 mins, or until a toothpick inserted comes out clean.
  8. Once cooled, pipe or frost cupcakes with the frosting. Generously sprinkle toasted coconut onto each cupcake.
  9. Enjoy!

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