Best 2 Vegan Coconut Cupcakes Recipes
Are you on the lookout for a guilt-free indulgence that satisfies your sweet tooth while adhering to your vegan lifestyle? Look no further than these tantalizing vegan coconut cupcakes! Embark on a culinary adventure as we unveil the secrets to creating these delectable treats that are not only luscious and moist but also packed with the irresistible flavor of coconut. Whether you're a seasoned baker or just starting your kitchen escapades, this ultimate guide will lead you through every step, ensuring your vegan coconut cupcakes turn out nothing short of extraordinary.
Here are our top 2 tried and tested recipes!
VEGAN CUPCAKES
These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.
Provided by cornfairy
Categories Desserts Cakes Cupcake Recipes
Time 25m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
- Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.6 g, Fat 6.4 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 5.3 g, Sodium 167.4 mg, Sugar 11.8 g
VEGAN COCONUT CUPCAKES
Make and share this Vegan Coconut Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 33m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the soy milk and vinegar and set it aside to allow curdling. Add the sugar, oil, vanilla and coconut extracts to the milk mixture and whisk until it's foamy.
- In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients, beating until no large lumps remain.
- Pour into lined cupcake pans, filling cups about 3/4 full. Bake 18-20 minutes and remove when toothpick inserted in center comes out clean. Transfer to a wire rack and allow them to cool completely.
Nutrition Facts : Calories 157.5, Fat 6.9, SaturatedFat 0.7, Sodium 154.2, Carbohydrate 22.9, Fiber 1.3, Sugar 12.7, Protein 2.5
Tips for Making the Best Vegan Coconut Cupcakes:
- Use full-fat coconut milk: This will give your cupcakes a richer flavor and texture.
- Don't overmix the batter: Overmixing can make your cupcakes tough. Mix just until the ingredients are combined.
- Fill the cupcake liners only 2/3 full: This will prevent them from overflowing in the oven.
- Bake the cupcakes until a toothpick inserted into the center comes out clean: This will ensure that they are cooked through.
- Let the cupcakes cool completely before frosting them: This will help the frosting to set properly.
Conclusion:
These vegan coconut cupcakes are a delicious and easy-to-make treat. They are perfect for any occasion, from birthday parties to potlucks. With their moist texture, sweet coconut flavor, and creamy frosting, these cupcakes are sure to be a hit with everyone who tries them. So what are you waiting for? Give this recipe a try today!
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