Wednesday, June 13, 2007

Coconut Cupcakes

These days, a vegan blog is incomplete without cupcakes. Ever since Isa Chandra Moskowitz published her groundbreaking work, Vegan Cupcakes Take Over The World, vegan baking has not been the same. This recipe actually comes from her first book, Vegan With A Vengeance. The handful of cupcake recipes in this classic were a tasty preview of things to come. The first time I tried these coconut cupcakes, I was blown away. They are incredibly rich. If you are a coconut enthusiast like me, look no further. The only modification here is that I reduced the amount of frosting, as the original recipe calls for more than is needed. 

For the Cupcakes:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola oil
1 cup coconut milk
2/3 cup sugar
1 teaspoon vanilla extract
1 cup unsweetened shredded coconut (if only sweetened is available, just use less sugar)

For The Frosting:
3 tablespoons nonhydrogenated margarine at room temperature
2 tablespoons cup coconut milk
1/2 teaspoon vanilla extract
1 cup confectioners' sugar (powdered sugar)
1/2 cup unsweetened coconut

Bake the cupcakes:
Preheat oven to 350 F. Line a twelve-muffin tin with paper liners, set aside. 
Sift together the flour, baking powder, baking soda, and salt. In a separate bowl combine the oil, coconut milk, sugar, and vanilla. Pour the dry ingredients into the wet and mix until smooth. Fold in 1 cup unsweetened coconut. Fill each muffin tin about 2/3 full. bake for 20 to 22 minuted; the cupcakes should be slightly browned around the edges and spring back when touched. Remove from the muffin tin and let cool. 

Make the Frosting:
Cream the margarine until light and fluffy. Add the coconut milk and vanilla and combine. Sift in the confectioner's sugar and mix until smooth, about 5 minutes unless you're using an electric mixer. Add the unsweetened coconut and combine. Refrigerate until ready to use.

Frost when the cupcakes have completely cooled. You can sprinkle some unsweetened coconut or add a berry on top for decoration. 

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