These are just too good not to share. This recipe my take on the one found in "Vegan with a Vengeance" (one of the best cook books out there, highly recommend for Vegans and Non-vegans alike). They are dangerously good and no where near healthy as cupcakes always are! You can make them vegan, or not - which ever you like, however I know they are great vegan and I cant say what they would taste like with animal things in it. Hope you like them!
Lemon Frosting:
1/4cup margarine (Vegan or not)
1/4cup unsweetened vanilla almond milk (soy, rice or regular milk would do as well)
2 tbsp lemon juice
2 cups confectioners' sugar, sifted
This makes a lot of frosting. When making just 12 cupcakes I would recommend halving the recipe... that or just make 24 of 'em instead.
Whisk margarine till fluffy, then stir in milk and the lemon juice and mix. Then add in the confectioners sugar and mix till smooth. Put it in the fridge till you need it!
For the cupcakes:
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2cup coconut oil, melted (or any mild tasting oil like canola)
1 1/2cups coconut milk
1 cup sugar
1 1/2 tsp vanilla extract
1 1/2 cups unsweetened shredded coconut
Preheat the oven to 350 and line a 12-muffin tin with paper liners.
Sift together the flour, baking powder, soda, and salt. In a separate bowl combine melted coconut oil, coconut milk, sugar and vanilla. Pour wet ingredients into dry and mix together until smooth. Fold in the shredded coconut. Fill each of the muffin tin about 2/3full and bake for 20-22min; the cupcakes should be slightly browned around the edges and spring back when touched. Remove from tin and allow to cool completely before frosting them.
Easy, eh? Almost too easy...
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