Eggless Coconut Cupcakes with cream chees efrosting
 
Prep time
Cook time
Total time
 
Serves: 14
Ingredients
  • 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 (note to self: see how melted coconut oil changes the taste next time)
  • 2 tablespoons vanilla extract (I used vanilla bean paste)
  • 1 tablespoon white or apple cider vinegar
  • ¾ cup shredded coconut
for the frosting
  • 1 cup butter
  • 8 oz of Philly cream cheese (1 package), room temperature
  • ½-1 cup of powdered sugar
  • ¼ cup of sweetened desiccated coconut, to sprinkle on top.
  • 1-2 tbsp coconut milk
Instructions
For the Coconut Cupcakes:
  1. Preheat oven to 350 degrees F.
  2. Line 2 (12-cup) cupcake pans with 14 cupcake liners.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk the coconut milk, oil, vanilla, and vinegar.
  5. Pour the wet mixture into the dry mixture and whisk until just combined. Make sure not to over mix. Gently gold in the shredded coconut.
  6. Fill the cupcake liners about two-thirds full with batter. Bake for 15 to 18 minutes, or until a toothpick comes out mostly clean with a few crumbs sticking to it. Cool the cupcakes completely before frosting. Do not overbake else the cupcakes will come out dry.
for the frosting:
  1. Cream the butter and cream cheese together, about 3 minutes, scraping down the sides and bottom now and then.
  2. Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness and pipe-able consistency. If too thick, then add 1-2 tbsp coconut milk. Color as required.
  3. Frost the cupcakes and sprinkle on top with desiccated coconut.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/01/28/garam-masala-tuesdays-kind-of-eggless-coconut-cupcakes-with-cream-cheese-frosting/