Coconut Cupcakes & Frosting - Vegan -CC

By mariannefeldman

Chloe Coscarelli

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http://chefchloe.com/sweets/fluffy-coconut-cupcakes.html

Can also be made in an 8 or 9" round pan, double the recipe for 2 layers

Ingredients

• Frosting:
• 1 3/4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup canola oil
• 1 cup coconut milk (I use almond)
• 2 tablespoons vanilla extract
• 1 tablespoon white or apple cider vinegar
• 1 cup unrefined coconut oil (should be solid at room temperature)
• 3 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2 to 5 tablespoons coconut milk (or other nondairy milk)
• Garnish
• 2 cups shredded coconut

Preparation

Step 1

To make the Coconut Cupcakes: Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter. Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting
Let cool and frost as directed below.


To make the Coconut Frosting: Using a handheld or stand mixer, beat the coconut oil until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon coconut milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all


In a separate bowl, fluff shredded coconut with a TINY TINY drop of desired natural food coloring. Keep fluffing until coconut is evenly coated. Dip frosted cupcakes in coconut. Have fun and try different pastel colors for the perfect Easter assortment