These cupcakes are delectable and are a big hit each time I bring them to a get together. They are really beautiful too and extra light and fluffy! While coconut extract is an ingredient here, if you cannot find it, you don’t have to worry about it – your cupcakes will still be delicious without it.
1/2 cup vegan butter
1/2 cup coconut oil
2 cups sugar
3 Tablespoons egg replacer plus 9 Tablespoonswater, mixed well (I used Bob’s Red Mill)
1 Tablespoon apple cider vinegar
1 teaspoon vanilla
2 teaspoons coconut extract
2 teaspoons baking soda
2 cups cake flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 cup coconut milk (the refrigerated non-dairy kind, not the canned version)
1/2 cup unsweetened shredded coconut
1. Preheat oven to 350 degrees. Line 2 baking sheets with cupcake liners. Set aside.
2. Cream together the butter, coconut oil and sugar until smooth. Add egg replacer, apple cider vinegar, vanilla and coconut extract. In a separate bowl, mix together all the dry ingredients, from the baking soda through the baking powder. Gradually incorporate the dry ingredients into the wet ingredients. When all ingredients are blended, add coconut milk slowly, scraping the sides of the bowl as you mix. Gently stir in the coconut to blend thoroughly.
3. Spoon batter into cupcake liners and bake for 15 to 20 minutes, or until golden on top, and a toothpick inserted into the center of a cupcake comes out cleanly. To prepare, allow to cool completely and frost with vegan cream cheese frosting (recipe below) and sprinkle with unsweetened shaved coconut.
Vegan Cream Cheese Frosting
1/4 cup vegan butter, softened
1/4 cup vegan cream cheese, softened
2 cups powdered sugar
1. In a stand mixer, gently whip all ingredients until thick and fluffy frosting forms. Make sure to beat out any lumps, but do not overmix as it will thin the frosting.