Vegan Coconut Cupcakes Food

VEGAN COCONUT CUPCAKES

Vegan Coconut Cupcakes image

Make and share this Vegan Coconut Cupcakes recipe from Food.com.

Provided by swirlycinnacakes

Categories Dessert

Time 33m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup soymilk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

Whisk together the soy milk and vinegar and set it aside to allow curdling. Add the sugar, oil, vanilla and coconut extracts to the milk mixture and whisk until it's foamy.
In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients, beating until no large lumps remain.
Pour into lined cupcake pans, filling cups about 3/4 full. Bake 18-20 minutes and remove when toothpick inserted in center comes out clean. Transfer to a wire rack and allow them to cool completely.

Nutrition Facts : Calories 157.5, Fat 6.9, SaturatedFat 0.7, Sodium 154.2, Carbohydrate 22.9, Fiber 1.3, Sugar 12.7, Protein 2.5

BEST EVER COCONUT CUPCAKES

Best Ever Coconut Cupcakes image

I think I got this recipe from The Neeleys, on Food Network. My daughter fell in love with the cupcakes and requested them for her 8th birthday party. This makes 2 dozen. I am not a coconut fan but love these cupcakes.

Provided by Kitchen_Kouture

Categories Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 16

Ingredients

2 1/2 cups flour
2 cups sugar
1 1/2 cups sweetened flaked coconut
2/3 cup buttermilk
5 eggs
1 1/4 cups butter
1 1/2 teaspoons vanilla extract or 1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon coconut extract
1/2 teaspoon baking soda
16 ounces cream cheese
1/2 cup butter
6 cups confectioners' sugar
2 teaspoons vanilla extract or 2 teaspoons pure vanilla extract
2 cups sweetened flaked coconut, toasted

Steps:

Preheat oven to 350 degrees Fahrenheit.
Line muffin pan with liners.
Blend all cupcake ingredients in a mixer.
Fill cupcake liners 2/3 full.
Bake 15 minutes or until toothpick comes out clean.
Cool.
Mix all frosting ingredients together except coconut.
Frost cupcakes and top with toasted coconut.

Nutrition Facts : Calories 499.9, Fat 25.9, SaturatedFat 16.8, Cholesterol 95.4, Sodium 375.8, Carbohydrate 64.3, Fiber 1, Sugar 52.9, Protein 4.5

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