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Island Bites: Vegan Coconut Cupcakes (no eggs, no dairy)

Updated on November 24, 2015
5 stars from 2 ratings of Coconut Cupcakes (Vegan)

Cupcake Ingredients

  • 1 1/2 cup self rising flour, sifted
  • 1 cup sugar
  • 1 cup coconut milk
  • 6 tbs oil
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

To make the cupcakes:

  1. In a large bowl, whisk together sugar, oil and vanilla.
  2. In a another bowl, mix flour, spices and baking powder.
  3. Alternately, add flour and coconut milk to the sugar and oil bowl. Mix until combine.
  4. Fill the cupcakes liners about 2/3 full. Bake at 350 for 13 to 15 minutes, or until a toothpick tester comes out clean. Cool the cupcakes completely before frosting.
  5. Frost the cupcakes. Garnish the frosted cupcakes with toasted shredded coconut.

Frosting Ingredients:

  • 1/4 cup nonhydrogenated vegetable shortening, room temperature
  • 1/4 cup nonhydrogenated vegan margarine, room temperature
  • 1 1/2 cups powdered sugar, sifted
  • 2 tbs coconut milk
  • 1 tsp vanilla extract
  • 1/2 tsb coconut extract (optional)
  • shredded coconut, toasted (to garnish)

To make the coconut frosting:

  1. Beat the vegetable shortening and margarine together until well combined.
  2. Add the powder sugar and beat for about 3 more minutes.
  3. With the mixer running on low, add vanilla, coconut extract, and coconut milk until frosting is light and fluffy. You could add more coconut milk if you want a softer consistency.

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    • IslandBites profile image
      Author

      IslandBites 4 years ago from Puerto Rico

      I appreciate your comment, Flourish!

    • FlourishAnyway profile image

      FlourishAnyway 4 years ago from USA

      Oh, yum. These look fabulous! I love the fact that they are vegetarian, too. Thanks for sharing your recipe with us.

    • profile image

      Ben Blackwell 4 years ago

      No problem.

    • IslandBites profile image
      Author

      IslandBites 4 years ago from Puerto Rico

      Thanks for stopping by, Ben!

    • profile image

      Ben Blackwell 4 years ago

      This looks like a pretty good recipe for a vegetarian.

    • IslandBites profile image
      Author

      IslandBites 4 years ago from Puerto Rico

      Thanks! Glad you like it!

    • profile image

      Debs 4 years ago

      I just made this for a quick sweet fix and it is delicious!! I halved the recipe and made 16 mini cupcakes. Baked it for 9-12 minutes. Thank you for this awesome recipe!

    • IslandBites profile image
      Author

      IslandBites 4 years ago from Puerto Rico

      It is good and light. The regular version is also light and fluffy. Thanks.

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      I love healthier choice desserts and this one is first on my list to try. I find cupcakes irresistible. Thank you!

    • Thief12 profile image

      Thief12 4 years ago from Puerto Rico

      Now you've done it. Now I have cupcake cravings :(

      :-D