Vegan Coconut cupcakes

By mariannefeldman

Use instead-variation on vegan vanilla cake

Ingredients

• Add:
• 1 package Trader Joes vanilla cake mix
• 6 ounces vanilla soy yogurt
• 1/8 teaspoon coconut flavor-King Arthurs-extra strong
• Frosting:Cooks Illustrated Easy Vanilla Buttercream
• 10 tablespoons unsalted butter, for vegan use margarine
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups confectioner's sugar
• pinch table salt
• 1 tablespoon heavy cream (for vegan use soy milk)
• 1/8 teaspoon coconut flavor, as above
• 1/4 cup unsweetened coconut, mixed into prepared frosting
• Topping
• sweetened coconut-toasted in 350' oven til light caramel color

Details

Servings 1

Preparation

Step 1

Make cake mix substituting yogurt for eggs, add coconut flavoring

Frosting:

Beat butter til smooth, about 20m sec,
add confect sugar, beat til most of the sugar is moistened, about 45 sec

Scrape down & mix til combined

Add extracts & cream, beat 10 sec

Beat at med high speed for 4 mins til light & fluffy

Mix in unsweetened coconut

Frost cupcakes, top with toasted sweetened coconut