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Friday, June 4, 2010

Coconut Cupcakes! (vegan and gluten-free)

Last weekend, I made some coconut cupcakes from this book:

I adapted them a bit, in an attempt to use less oil and sweetener. Here is what I did:

Coconut Cupcakes:
1/3 cup agave nectar (all I had left)
1 2/3 cups brown sugar
1/2 cup applesauce (put in a measuring cup and add
canola or vegetable oil until it reaches 1 1/3 cups)
2 1/4 cups water
1 cup vanilla soy milk
1 Tbsp vanilla extract
1 tsp. coconut extract
1/2 tsp. nutmeg, freshly grated
1/2 cup white sugar
3 cups shredded coconut
4 cups brown rice flour
2 cups chickpea flour
Mix together all wet ingredients, then add the dry ones (pre-mixed together if you prefer). If you taste the batter, it will be kind of bitter (due to the chickpea flour) so ignore that. Pour into cupcake-papered muffin tins. Bake in a 350* oven for about 20-22 minutes, until a toothpick inserted into the center comes out clean. Cool on a rack. Then make frosting!

Coconut Frosting:
1 stick margarine
1 tsp. vanilla
1/2 tsp. coconut extract
soy milk (approx. 1/3 cup)
powdered sugar (approx. 3 cups)
1 cup coconut
Get your mixer ready! Add the margarine, and blend until creamy. Add some powdered sugar. Then add the extracts, and a splash of soy milk. Add some more sugar (about 1/2 cup). Mix again. Add the coconut. Mix. Keep alternating sugar and milk until it reaches the consistency that you like for frosting. (This is why I don't use exact measurements... I just add sugar until it seems right.) Frost onto cooled cupcakes, and top with more coconut if you like!

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