Sunday, March 10, 2013

Vegan Vanilla Cupcakes with Coconut Frosting Recipe


It's our good friend Michele's birthday this week (happy birthday Michele!). And Michele is an amazing baker herself, making killer chocolates during the holidays, I thought I'd make her something special for her day.  But she can't have eggs or dairy.  Hmmm......why not have a vegan cupcake?

I omitted the eggs and milk but I think I maintained the density of a nice, delicious, flavorful cupcake.  Try it out and let us know what you think.  We love your comments!

Recipe for Vegan Vanilla Cupcakes 

1 3/4 cups of flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup coconut milk (you can substitute soy milk)
1/2 cup oil (vegetable or olive oil; for this recipe I used olive oil)
1 tablespoon vanilla
1 tablespoon apple cider vinegar

Preheat oven to 350 degrees.  Line cupcake tin with paper liners.  Set aside pan aside.

In medium bowl mix all dry ingredients.  Set aside.  In large bowl mix 'milk', oil, vanilla and cider vinegar.  Whisk well to incorporate all ingredients.  Now add flour mixture to wet ingredients.  Stir well but be careful not to whip.  Scoop batter into liners and bake for approximately 20 minutes or until a toothpick inserted in the middle row of cupcakes comes out clean.  Cool completely before frosting.

Makes one dozen regular sized cupcakes.

Here's my recipe for vegan frosting.  Below is a step-by-step in the photos.

Just a note about the frosting.  It's best prepared just before you're serving it.  It doesn't have the butterfat or lard, to hold it's shape so on a hot day for instance, it's likely to droop a bit.  The flavor is fine but it's not the same consistency as traditional buttercream.

Vegan Coconut Frosting Recipe
1 can coconut cream
2 tablespoons confectioners sugar
1 teaspoon vanilla
1 cup shredded coconut

I use the Trader Joe's Coconut Cream but any brand of coconut cream will do.  Just be sure that it's not the "light" version.  You want the full fat style.  Put the can, unopened, in the refrigerator overnight to chill.  This will cause the opaque cream to solidify and stay above the coconut water.  When you are ready to frost the cupcakes or cake, remove from the fridge and open the can but don't shake it or stir it! you want this to remain separate.

As you can see in this photo.  The clear liquid (coconut milk/water) has settled to the bottom.  Leave it there and save it for another recipe or discard.

Spoon it into a bowl to mix it.

Whip it in the mixer.  An electric mixer is best because the cold cream is dense and needs to be fluffy.

Spread on your cake or cupcake, top with shredded coconut and you're ready to serve!