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    Vegan Coconut Cream Cupcakes


    • 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



    • Piping Bag
    • Wilton 1M Piping Tip


    1. Preheat the oven to 350°F. Line a muffin tin tray with 10 cupcake liners and set aside.
    2. 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.
    3. Add in the pastry flour. Whisk gently until just combined. Lastly, fold in the shredded coconut.
    4. Fill each cupcake liner two thirds full. Bake for 20 minutes or until toothpick inserted comes out clean.
    5. Cool cupcakes completely.
    6. Add icing sugar, butter, and coconut extract to a bowl. Mix with an electric mixer until frosting is smooth and fluffy.
    7. 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