If you came by the Studio this afternoon for our Spa Party, you probably tried on of our yummy vegan coconut cupcakes! We thought we'd share the recipe ...
Recipe for LilyCakes
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola oil
1 cup light coconut milk
2/3 cup sugar
1 teaspoon vanilla extract
1 cup unsweetened shredded coconut
FROSTING:
1/4 cup soy margarine (Earth Balance)
1/4 cup light coconut milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1 cup unsweetened shredded coconut
Preheat over to 350°F. Mix flour, baking powder, baking soda and salt. In a separate bowl combine oil, coconut milk, sugar and vanilla. Pour dry ingredients into wet and mix until smooth. Fold in coconut. Fill lightly oiled muffin tins 2/3 full of mixture. Bake for 20–22 minutes or until slightly browned and spring back when touched. Cool on wire rack.
To make the frosting, cream margarine until light and fluffy. Add coconut milk and vanilla and combine. Add confectioners’ sugar and mix until smooth. Add coconut and combine. Refrigerate until ready to use. Frost cakes when they have cooled fully. Enjoy!
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