My sister and I made our first vegan recipe and they were a nice, fluffy surprise!
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup coconut milk
- ½ cup canola oil
- 2 tablespoons vanilla extract
- 1 tablespoon white or apple cider vinegar
Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together coconut milk, oil, vanilla, and vinegar.
Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Fill the cupcake liners about two-thirds full with batter.
Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
- 1 cup unrefined coconut oil (should be solid at room temperature)
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 to 5 tablespoons coconut milk (or other nondairy milk)
Using a handheld or stand mixer, beat the coconut oil until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon coconut milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the coconut milk. Beat on high for 2 more minutes until light and fluffy
Both recipes from Chef Chloe
One thought on “Coconut Cupcakes and Frosting”
Instead of canola oil, which turns as dangerous as hydrogenated oil, cook with coconut oil.