While browsing the internet for great vegan recipes, I stumbled upon Chef Chloe's website and realized I knew this girl. Well, I didn't really know her but had seen her on one of my daughter's favorite shows Cupcake Wars on the Food Network. Chef Chloe has an impressive resume and rose to fame after winning Cupcake Wars while introducing vegan baking to the main stream. She has many delectable recipes on her site (more than just cupcakes) so check it out and, enjoy these coconut cupcakes - one of my favorites.
- 1 ¾ cups all-purpose flour
- 1cup 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
- Coconut 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)
- Garnish 2 cups shredded coconut
To make the Coconut Cupcakes: 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.
To make the Coconut Frosting: 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.
*Image courtesy Flickr creative commons.