This was also the first time I’ve created a vegan baked good. I was very skeptical. I mean butter and eggs are the best friends of a baker!
Fortunately, this recipe was surprisingly amazing. A friend said you wouldn’t even know they were vegan. My dad, dessert connoisseur that he is, said that these Toasted Coconut cupcakes were his favorite of the Fresh Strawberry and the Double Chocolate Raspberry cupcakes. If you like coconut, you’ll definitely like these!
I found the frosting to be too sweet at first, but if you let it sit for a day, it mellows out. I didn’t use very much of the frosting, so I’ve halved the original frosting recipe.
Makes 21 regular cupcakes, 72 mini cupcakes
Adapted from Chef Chloe (who won cupcake wars)
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cup coconut milk
- 3/4 cup canola oil
- 3 Tbsp vanilla extract
- 1 1/2 Tbsp white or apple cider vinegar
Preheat the oven to 350°F. Line muffin tins with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined.
Fill the cupcake liners most of the way full. Bake for 8-10 minutes for mini cupcakes, or 15-18 minutes for regular cupcakes, or until a toothpick inserted into the center comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
- 1/2 cup unrefined coconut oil (should be solid at room temperature)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 -3 Tbsp coconut milk
- 1-2 cups sweetened shredded coconut, toasted
While the oven preheats for the cupcakes, place the shredded coconut on a baking sheet and toast for a few minutes, stirring frequently.
Using an electric mixer, beat the coconut oil until smooth. Add the powdered sugar, vanilla extract, and milk. Frost the cupcakes and then sprinkle the toasted coconut on top.