Instead of sharing some tips today, have decided to share my favourite coconut cupcake recipe that’s also vegan! They are very simple to make and even if you tried one, you wouldn’t be able to tell that they’re vegan.
First, let me tell you why I love this cupcake. Since I was born, I have followed the Hindu religion. Many Hindus are vegetarian, some are even vegan or they just don’t eat beef. Personally, I am not a vegetarian or a vegan, but, I don’t eat pork or beef. Within the Hindu religion, there are certain periods when we have to fast. When we fast, we give up any meats (also including things with gelatin and eggs), fish and alcohol. It’s not the same as vegan, but closely related. Fasting isn’t as hard as it seems, but maybe I just say that because I’ve been doing it literally my entire life.
As a girl who loves her desserts and other sweet treats, it can be hard to eat anything sweet during these fasting periods because of the dietary restrictions. I have tried so many vegetarian recipes which were good but something was always missing. Do you know how hard it is to find something that fits in these restrictions and still taste like God himself made it? The answer is: very hard. But one day while channel surfing, I stumbled upon “Cupcake Wars” on the Food Network. The winner of the cupcake war was a woman named Chloe Coscarelli who won with her vegan cupcakes. Naturally, I had to check her out. That’s when I found one of her recipes that included one of my favourite fruits: coconut. And it was also vegan, so of course I jumped at the chance to make them!
I have baked these cupcakes a couple times for birthdays and just for fun and my family and friends were totally in love with them. They are light and fluffy and the frosting isn’t overpowering so it perfectly complements the cakes. The coconut shreds on top make it nice and casual but you can dress them up if you wish.
This recipe makes 14 cupcakes and is as follows:
- 1 ¾ cups all-purpose flour
- 1 cup 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
- 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 non-dairy milk)
- 2 cups shredded coconut
To make the coconut cupcakes: preheat the oven to 350°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 one 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 two more minutes until light and fluffy. Garnish by dipping the frosted cupcakes into the shredded coconut.
So there you have it! A delicious, vegan coconut cupcake recipe that will leave your guests begging for more. These cupcakes turned out to be the perfect sweet treat for my family and I, especially during the fasting periods. Here’s my question to you: If you have any dietary restrictions, how hard is it to accommodate them with your favourite foods/desserts?
Recipe courtesy of Chef Chloe Coscarelli
Find more delicious vegan recipes from Chloe here.
Raveena Maharaj is a full time, first year, public relations student at Humber College