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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?

Very easy recipe and the cupcakes turned out yummy! Have already made it twice!

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I wanted to know if the coconut flakes are unsweetened or not? thanks

Tihs time i made it with sweetened shredded coconut in the batter.  On top of the icing I used coconut shavings that were not sweetened.  I will probably play around with this a bit more and try unsweetened in the batter next time.  I am trying to use up what I have in my pantry and make dietary changes as I use up supplies so I don't waste.  HTH 

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I wanted to know if the coconut flakes are unsweetened or not? thanks

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I made this tonight, fed it to my husband who does not share my eating habits and he really liked it (he had no clue it was vegan).  ;)b  This recipe is a definite keeper.  I did kick up the vanilla a touch but otherwise cooked exactly as directed. 

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For me, these made very small cupcakes--which really helped with the portion control  :-D , not really. I probably ate a majority of the cupcakes in one sitting!
Really, really, yummy. One of the best vegan cupcake recipes around!

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i used some coconut water instead of coconut milk, and they turned out just fine :)

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these are really good.  i made chocolate buttercream frosting and topped with toasted coconut...yum!  i followed the recipe exactly and got 9 nice-sized cupcakes.

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I made these last night and I will admit - when they came out of the oven, I really didnt like them.  I took 2 for snacks today and they taste A LOT better the next day!  They're actually addictive!  I'll definitely be making these again!

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yum

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I just made these and they're great! I substituted 1/4 cup of flour with coconut flour for extra coconuttiness, and added 1tsp vanilla for another flavour boost. I iced them with a frosting made from icing (powdered) sugar and passionfruit pulp, which makes them a tropical wonder. Yum.

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