Tag Archives: vegan toasted coconut cupcakes

Toasted Coconut Cupcakes

001Today, you’re going to get a two-fer, as in two recipes on one blog. Yay you! I went on a crazy baking spree last week and in addition to the vanilla cupcakes and chocolate chip cookies I made, I also made these babies. These are the toasted coconut cupcakes with coffee buttercream from Vegan Cupcakes Take Over the World. You will benefit from my desire to put on extra weight just in time for swimsuit season.

In all honesty, these aren’t the cheapest treats to make, after all, they do call for real, pure coconut oil and I paid over $15 for my little tub of the stuff. They also call for coconut milk. Again, not particularly cheap. You can make these for that special person in your life who dreams of coconuts, their delicious milk*, and their wonderful flesh, because only that person will truly appreciate these. Everyone else would be like (with mouth full) “Mm.  Do I ta coco ut in eezz?”

Toasted Coconut Cupcakes

1 cup ap flour

1/3 cup cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt

1/4 cup coconut oil

1 cup coconut milk

3/4 cup granulated sugar

1 tsp vanilla extract

2 tsp coconut extract

1/2 cup unsweetened shredded coconut (I used the sweetened stuff and the sugar police did not come to my home and haul me away)

Oven at 350. Line muffin tin with cupcake liners. Melt the coconut oil in a small sauce pan, then let cool, but obviously not enough to solidify again. Set aside. In a small bowl, sift together dry ingredients. In a large bowl, mix wet ingredients. Add in the coconut oil. Add the flour mixture in batches and beat well. Fold in the shredded coconut. Fill cupcake cups 2/3 full. Bake for about 25 minutes. Let cool completely before frosting with this….

Coffee Buttercream Frosting

1/4 shortening (non-hydrogenated is preferred)

1/4 margarine (see above)

2 cups confectioners sugar

2 tbsp coconut milk

1 1/2 tsp strong brewed coffee, cooled obviously

1/2 tsp vanilla

Cream together margarine, shortening, vanilla, coconut milk and coffee. Add powdered sugar and beat well.

When you have frosted your delightfully delicious cupcakes, you will need to roll the edges in heavenly toasted coconut. I simply took about 2/3 cup shredded coconut, placed it in a fry pan, and tossed it around until it was nicely browned. Once nicely edged in coconut, each cuppie got a coffee bean dipped in chocolate. Just when you thought you couldn’t get any more shaky and buzzed up from the caffeine and sugar in these, I give you that little something to put you right over the rainbow, as Lula might say. Now, go watch Wild At Heart.

*For the record, I like coconut milk in the can, but I think it’s nasty straight from the nut. I tried it last summer at VeggieFest here in Schaumburg, IL. It was fairly gross.

007Banana Cake with Frosting

3 overly ripened bananas

1/2 cup canola oil

1/2 cup sugar

2 cups ap flour

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

Heat oven to 375. Spray a 9 by 9 pan with no stick. Mix wet ingredients in a large bowl, then mix dry ingredients in a smaller bowl. Mix dry into wet. Pour into prepared pan. Bake for 40 minutes. Frost with….

You can either use vegan cream cheese frosting, vanilla frosting with banana extract, or if you’re on a budget, just plain vanilla frosting. Any of these works and is fabulous! I used vegan cream cheese frosting here because I had some of the vegan cream cheese left over that no one was touching. I mean, it’s not real cream cheese, and doesn’t even come close in my opinion. It’s really only good for frostings.

Vegan Cream Cheese Frosting

1/4 cup margarine

1/4 vegan cream cheese

2 cups powdered sugar

1 tsp vanilla

Cream together. Frost. Yum.

I have to read Swann’s Way for my literature class. Coming soon…Fight Club cupcakes!

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