Vegan Coconut Cream Cupcakes
Ingredients:
- 2/3 cup (157ml) Almond Milk, unsweetened
- 1 tbsp Apple Cider Vinegar
- 2/3 cup (150g) White Fine Sugar
- 3 tbsp Olive Oil
- 1 tsp Coconut Extract
- 1 1/3 cup (180g) Self-Rising Pasty Flour
- 1/4 cup (25g) Shredded Coconut, unsweetened
Coconut Frosting:
- 1 cup (130g) Icing Sugar
- 1/2 cup (113g) Dairy-Free Butter
- 1 tsp Coconut Extract
- 4 tbsp Toasted Coconut
Optional:
- Piping Bag
- Wilton 1M Piping Tip
Directions:
- Preheat the oven to 350°F. Line a muffin tin tray with 10 cupcake liners and set aside.
- Add milk and apple cider vinegar to a large bowl. Let it sit for 2-3 minutes. Whisk in the sugar, oil, and coconut extract.
- Add in the pastry flour. Whisk gently until just combined. Lastly, fold in the shredded coconut.
- Fill each cupcake liner two thirds full. Bake for 20 minutes or until toothpick inserted comes out clean.
- Cool cupcakes completely.
- Add icing sugar, butter, and coconut extract to a bowl. Mix with an electric mixer until frosting is smooth and fluffy.
- Pipe the coconut frosting onto the cooled cupcakes and top with toasted coconut.
NOTE: Cupcakes are best stored in the fridge (up to 5 days) or freezer (without frosting for up to 3 months). Frosting can be refrigerated separately up to 4-5 days.
Prep Time: 30 Minutes
Bake Time: 20 Minutes
Total Time: 50 Minutes
Yield: 10 Cupcakes
Thanks to @wakeupandsmelltherosay