Vegan Coconut Cupcakes

One Year: Dark Chocolate, Honey, and Sea Salt Drop Biscuits

Coconut Cupcakes
Makes 10-12 cupcakes
COCONUT CUPCAKES:
1 1/4 cups coconut milk
1 tsp white vinegar
1 1/4 cups all-purpose flour
3/4 cups desiccated coconut
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup coconut oil, room temperature
3/4 cup granulated sugar
1 tsp vanilla

COCONUT FROSTING:
1/2 cup coconut oil, room temperature
1 tsp vanilla
2 tbsp coconut milk, plus more to thin if necessary
1 1/2 cups confectioner’s sugar
desiccated coconut, for decoration

CUPCAKES: Preheat oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners. Stir vinegar into 1/2 cup coconut milk and set aside. Whisk together flour, coconut, baking powder, baking soda, and salt and set aside. In a large bowl, beat together coconut oil, sugar, and vanilla. Beat in coconut milk-vinegar mixture. Stir in dry ingredients in halves, alternating with the remaining 3/4 cup of coconut milk. Use a 1/3 cup measure to scoop the batter into the cupcake liners. Bake for 18-20 minutes, until a tester inserted into the center cupcake comes out clean. Let cool completely, then top with coconut frosting.

FROSTING: Beat together coconut oil, vanilla, and coconut milk. Beat in confectioner’s sugar in 1/4 cup measurements until fully incorporated. If too thick, add one more tablespoon of coconut milk if necessary to get desired frosting texture.

ASSEMBLY: Top each cupcake with frosting and a sprinkle of desiccated coconut. To achieve the spiral as pictures, use a pastry bag with a circular tip. Fill the pastry bag with frosting and gently pipe a spiral onto each cupcake, starting around edge of the cupcake and circling inward.

STORAGE: Keep refrigerated in an airtight container. Remove from refrigerator 30 minutes ahead of time before serving.