- 12
Ingredients
- Coconut Frosting/Topping:
- Cupcakes
- 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 non-dairy milk (I use almond)
- 2 tablespoons vanilla extract
- 1 tablespoon apple cider vinegar
- .
- 1/2 cup refined coconut oil
- 2 teaspoons vanilla extract
- 4 cups organic powdered sugar
- 1/4 cup non-dairy milk (I use coconut)
- 2 cups shredded coconut
- natural food coloring
Preparation
Step 1
Procedure:
1. Preheat oven to 350 degrees. Line and grease a 12-cup cupcake pan.
2. Whisk together flour, baking powder, baking soda, salt, and sugar in large bowl.
3. Combine oil, milk, vanilla, and vinegar in separate bowl.
4. Add wet to dry and mix thoroughly. Distribute evenly in pan and bake for 10-15 minutes or until toothpick come out slightly crumby/clean.
5. Let cool and frost as directed below.
Frosting Procedure:
1. Beat coconut oil and vanilla then powdered sugar one cup at a time. Add milk 1 tablespoon at a time until desired frosting consistency.
2. 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.