Coconut Cupcakes

I created these cupcakes in honor of my son-in-law’s 40th birthday.  He loves coconut so I loaded this recipe with all different forms of coconut to enhance the flavor.

Coconut Cupcakes2  

Coconut Cupcakes
Serves 18
Coconut Cupcakes with Coconut Buttercream Frosting - decorated with coconut, mini chocolate chips, chocolate sprinkles and edible glitter.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. Cupcakes -
  2. 1 Tbsp apple cider vinegar
  3. 1 can coconut milk - (need 1 1/2 cup)
  4. ½ cup coconut oil, warm to liquid
  5. 1 ¼ tsp of pure coconut extract
  6. 1/2 cup raw coconut flakes, softened in hot water
  7. 2 Tbsp of sweetened shredded coconut
  8. 2 cups white spelt flour, (or your choice of flour)
  9. 1/3 cup of coconut flour
  10. 1 cup white sugar
  11. 2 tsp baking powder
  12. ½ tsp baking soda
  13. ½ tsp salt
  14. Frosting-
  15. 1/2 cup Butter, softened
  16. 3 cups Powdered Sugar
  17. 2-3 Tbsp Almond Breeze or Milk
  18. 1 1/2 tsp Pure Coconut Extract
Instructions
  1. Cupcakes-
  2. Preheat oven to 350 degrees.
  3. Line two-12-cup muffin pans with muffin cups.
  4. Cover the raw coconut with hot water. Let sit for 10 minutes, drain - set aside.
  5. Combine the coconut milk and vinegar into a 2-cup measuring cup and whisk together. Let sit 5 minutes until curdled (little bubbles will appear on top).
  6. In large bowl whisk together the flours, sugar, baking powder, baking soda and salt.
  7. In a separate bowl whisk together the coconut milk mixture, coconuts, coconut oil and coconut extract.
  8. Pour the wet ingredients into the dry mixture and mix well.
  9. Spoon the batter a little more than halfway into prepared cups. (Do not overfill) Lightly bang pan against counter to even out batter.
  10. Bake in the preheated oven until a toothpick inserted in the middle comes back clean, approximately 15-20 minutes.
  11. Cool in pan on a cooling rack.
  12. Make frosting below.
  13. When cool – Top with frosting and decorate with sweetened coconut, mini chocolate chips, chocolate sprinkle and edible glitter.
  14. Frosting-
  15. In large bowl, cream butter. Add remaining ingredients. Beat until frosting is smooth and desired consistency.
Deliciously Inspired http://www.deliciouslyinspired.com/
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Chocolate Mint Vegan Cupcakes

This is a chocolate version of the vanilla cupcake recipe with a minty twist.  Make these up ahead, invest in a cupcake holder and they will store for weeks in the freezer – if they last that long 🙂
Chocolate Mint Vegan Cupcakes
Ingredients:
1 Tbsp apple cider vinegar
1 ½ cup almond milk, unsweetened or (your choice of milk)
2 cups white spelt flour, (or your choice of flour)

2 Tbsp of cocoa

1 cup white sugar or sweetener of your choice (Xylitol or Stevia)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup canola oil
1 tsp of mint extract
Directions:
Preheat oven to 350 degrees.  Line two-12-cup muffin pans with muffin cups.
Combine the 1 1/2 cup almond milk and vinegar into a 2-cup measuring cup and whisk together.  Let sit 5 minutes until curdled (little bubbles will appear on top).  
In large bowl whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.
In a separate bowl whisk together the almond milk mixture, canola oil and vanilla.  
Pour the wet ingredients into the dry mixture and mix well.
Spoon the batter a little more than halfway into prepared cups.  (Do not overfill)  Lightly bang pan against counter to even out batter.
Bake in the preheated oven until a toothpick inserted in the middle comes back clean, approximately 15-20 minutes.
Cool in pan on a cooling rack. 
Make frosting below.
Top with frosting, chocolate sprinkles and jr mint candies

Vegan Frosting
Ingredients and Directions:
1/3 cup              Earth Balance or Butter, softened
2 1/2 cups          Powdered Sugar or sweetener of your choice (Xylitol or Stevia)
2-3 Tbsp  Almond Breeze or Milk
1 tsp  Pure Vanilla Extract

1-2 drops of green food coloring, if desired

Chocolate Sprinkles and Jr Mint Candies
In large bowl, cream Earth Balance or butter.  Add remaining ingredients.  Beat until frosting is smooth and desired consistency.  Top with frosting, chocolate sprinkles and jr mint candies.

Makes 18 cupcakes
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Vegan Christmas Cupcakes

Making cupcakes is so much fun because they are so versatile.  Here is a fun Christmas version.  Even candied monkeys work well when they are surrounded by red and green sugar sprinkles.  Invest in a cupcake holder and these will last in the freezer for several weeks – that is if people will stay out of them 🙂

 



Ingredients
1 Tbsp apple cider vinegar
1 ½ cup almond milk, unsweetened or (your choice of milk)
2 cups white spelt flour, (or your choice of flour)
1 cup white sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup canola oil
1 ¼ tsp of pure vanilla extract
Christmas Sugar Sprinkle
Directions
Preheat oven to 350 degrees.  Line two-12-cup muffin pans with muffin cups.
Combine the 1 1/2 cup almond milk and vinegar into a 2-cup measuring cup and whisk together.  Let sit 5 minutes until curdled (little bubbles will appear on top).  
In large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
In a separate bowl whisk together the almond milk mixture, canola oil and vanilla.  
Pour the wet ingredients into the dry mixture and mix well.
Spoon the batter a little more than halfway into prepared cups.  (Do not overfill)  Lightly bang pan against counter to even out batter.
Bake in the preheated oven until a toothpick inserted in the middle comes back clean, approximately 15-20 minutes.
Cool in pan on a cooling rack. 
Make frosting below.
When cool – Top with frosting and sprinkles.
 
Vegan Frosting
Directions
1/3 cup  Earth Balance or Butter, softened
4 cups  Powdered Sugar
2-3 Tbsp  Almond Breeze or Milk
1 tsp  Pure Vanilla
In large bowl, cream Earth Balance or butter.  Add remaining ingredients.  Beat until frosting is smooth and desired consistency. 
NOTE:  This recipe can be made using flour, butter, or milk of choice.
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