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Vegan Coconut Cupcakes

What you need: 

1 1/2 cups flour
1 cup white sugar
1/2 cup flaked coconut
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon white vinegar

What you do: 

1. Preheat oven to 350 degrees F. Fill cupcake pan with liners. In a large bowl, mix together the flour, sugar, coconut, baking soda, and salt. Add in the rest of the ingredients, adding the vinegar last. Stir until well combined.
2. Pour into cupcake liners and bake 30 minutes or until centers come out clean. Remove from oven and allow to cool.
3. Frost with your favorite vegan buttercream frosting. Decorate with freshly toasted coconut.
My favorite vegan buttercream frosting:
I sifted some icing sugar into a bowl and added some vegan margarine (earth balance) and mixed until smooth. To get a creamier consistency, I added a couple of tablespoons of coconut milk. I then split the icing up into 2 bowls for 1/2 chocolate and 1/2 vanilla buttercream. Into one, I added a teaspoon of vanilla and into the other, I sifted a large amount of cocoa powder and mixed well with a bit more coconut milk. These are delicious either way!

Preparation Time: 
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

I accidentally forgot to add the oil to my cupcakes so they turned out a little rubbery.  I also added a dash of peppermint and cut the sugar content by half (don't like adding a lot of sugar to things), but they still tasted fine.  I use powdered coconut that you can buy from ethnic shops because it lasts FOREVER and you only need 2 tablespoons for a cup of coconut milk.  If I had remembered to add the oil, I'm sure these would have come out great!

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Made a sort of healthy and lower-carb version of these today, came out great!
I added some nuts and dates in too
Thanks for the recipe

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I think if I make this again, I will reduce the oil and increase the coconut milk indstead. I found the end result a bit oily (I used paper muffin cups and the bottoms are soaked by oil).

The bigger problem is, that I have used the ingredients as listed, and it does not taste coconut at all (I have not made frosting yet). And I don't really see the point of adding coconut flakes and coconut milk, when in the end somebody who did not know what it is made of, would not recognise it as a coconut cupcake.  :(

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I just pulled these out of the oven and LOVE them! I didn't have enough oil on hand, so I substituted 1/2 of the 1/3 cup with applesauce. I also added 1 fresh mango, diced. Otherwise I followed the recipe and they turned out beautifully! Great flavor and texture! Thanks!

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These are so damn good.  I didn't even mind that they didn't turn out very coconuty (although next time I will try 1/2  vanilla extract and 1/2 coconut extract).

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Has anyone made this into a cake?

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how much butter and sugar did you use for the frosting?

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;)b  Super easy and Oh-So yummy!!!!

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THIS RECIPE IS AMAZING!!! I made these for a baby shower I was throwing and they flew off the table like hotcakes!I had tons of my friends asking for the recipe only to be in complete suprise when they found out it's vegan. LOVE IT! This one is a keeper! :)>>>

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Very tasty. I used coconut flour, just because I had some and wanted to experiment. Had to add more liquid (a little oil and almond milk) but they came out delicious. A little crumbly, but not in a dry way. The flavor is fantastic.

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