These are my favorite cupcakes to make. They’re rich and chocolatey, but softened by using vanilla and coconut flavors for those of us who don’t like going overboard. Coconut is one of my new favorite ingredients. This cupcake recipe uses three forms of coconut, shredded, the new coconut milk from Almond Fresh, and coconut oil. Ever since I fell in love with it as a hair mask, I’ve been working coconut oil into everything, including these amazing vegan coconut macaroons. And these cupcakes are no different!
As always, they’re completely vegan friendly,without skipping on scrumptiousness!
INGREDIENTS (Makes 24 cupcakes)
- 2 cups pastry flour
- 2/3 cup cocoa
- 1 1/2 tbs baking powder
- 1 1/2 tbs baking soda
- 1 tsp ground flax meal
- 4 tsp water for ‘flax egg’
- 2 cups dairy free milk ( I used Almond Fresh’s Coconut milk)
- 1 cup canola or vegetable oil
- 1/2 tbs salt
- 1 tbs vanilla extract
- 1 1/2 cups sugar or preferred sweetener
- 1/2 cup coconut oil
- 1/4 cup vegan margarine
- 1 tbs vanilla extract
- 4-6 cups confectioners sugar
- 1 tsp dairy free milk brought to about room temperature ( I used Almond Fresh’s Coconut milk)
- 1/2 cup sweetened coconut shreds (for garnish)
1. Line 2 muffins tins with paper liners. Preheat oven to 350 F. Combine all dry cake ingredients minus the ground flax in a large mixing bowl.
2. In a small bowl, mix flax with the 4 teaspoons of water. Whisk the wet ingredients into the dry, including your milk, oil, liquified flax, and vanilla extract. Batter should be thick, but quite gooey. You may find you need to add a touch more milk to get a thinner consistency, but I find thick batter much easier to spoon and portion.
3. Evenly spoon mixture into liners. Bake for 12 minutes or until a toothpick poked into the centre comes out clean. At about 6 minutes in, rotate your pans for even baking.
4. Meanwhile, spread out your coconut shreds on parchment paper lined baking sheet. Toast for about 5 minutes at 200 F, watching and stirring constantly.
5.Melt coconut oil in the microwave for about 30 seconds in a heat-safe bowl. Quickly combine with milk and margarine, and stirring in 4 cups of icing sugar until you have a smoothconsistency. Cover and place in fridge until cupcakes have finished baking and have cooled.
6. When you are ready to frost, check your frosting’s consistency now that it has chilled. If it isn’t thick enough, stir in a bit more icing sugar until the consistency is firm enough to pipe. Fill a piping bag with a decorator’s tip of your choice and pipe each of the cupcakes with frosting. Finish with a sprinkle of the toasted coconut, pressing it in slightly as you go.
7. Keep cupcakes chilled until ready to serve!