publication date: Mar 7, 2015
|
 

Vegan Coconut Lime Candy Cupcakes

Vegan Coconut Candy Lime Cupcakes

What a great, classic combo - coconut and lime. An added twist of crunchy, sugar coated lime zest adds great texture and a wonderful burst of flavour. Molly's new favourite!

These are quite easy to make; adding in the lime juice gives a further punch of flavour. It's important to get the mix of liquid to dry ingredients right so I pop the juice into a measuring cup and top up with the non-dairy milk of my choice. I find this easier than measuring out 3/4 cup milk to 1/4 juice - and frankly with fresh lemons or limes it's impossible to count on getting the right amount unless you 'over juice' and I hate waste!

Free From: Dairy, Egg, Soya

Contains: Gluten, Citrus

Prep Time: 60 minutes

Cooking Time: 17-20 minutes

Ingredients

1 1/2 cups self-raising flour

1 cup caster sugar (if you don't have caster then use granulated)

1 tsp coconut extract

1 tsp apple cider vinegar

1 tsp baking soda

6 tbsp melted non-dairy margarine (I use Pure Sunflower)

1 cup non-dairy milk - I used KoKo coconut milk

3 limes - juice and zest

1/3 cup caster sugar

1 cup desiccated coconut

Method

Preheat your oven to 170°C or 350°F

Line your muffin tin with muffin cases

Zest or if you prefer peel the limes and finely chop the peel. Boil the peel for 30 minutes on a medium heat. Drain and let dry.

In a small frying pan add the zest and the caster sugar - heat on a medium heat until bubbling away. The sugar will turn a light brown in 5-7 minutes. Stand over it - you don't want burnt peel. Pour the peel onto a lightly greased piece of greaseproof paper and allow to cool completely. It will become rock hard. Once it's reached this stage peel it off and put it in a plastic bag. Hammer away with a mallet or rolling pin until you get a small bits of peel and sugar. Lime peel is tougher than orange peel so you do need smaller pieces, than for say the http://www.allergymums.co.uk/articles/Vegan-Orange-Candy-Cupcake.

Crushed Lime Peel

Juice your limes and put the juice into a 250 ml measuring cup (1 cup)

Top up with non-dairy milk and leave to one side.

 

Now to making the sponge. Mix the flour and sugar together so it's well combined, add in the desiccated coconut, baking soda and stir.

Melt the margarine in the microwave (about 20 seconds, or melt in a small pan on the hob).

Add in the cider vinegar, the melted margarine and the milk/juice mixture. Stir to combine, but don't get carried away. This only takes a few minutes.

Sprinkle the lime zest on the batter and quickly combine.

Coconut Lime Candy Batter

Fill the muffin cases up 2/3rd of the way and bake for 15 minutes or so.

 

Test with a toothpick to make sure they are done. Cool in the pan for 10 minutes, then finish cooling on a wire rack.  We left these plain as Molly's reflux is set off by sugar - but you could top with buttercream frosting with 2 tablespoons of lime juice added instead of some of the milk.

http://www.allergymums.co.uk/articles/Vegan-Buttercream-Frosting-Dairy-Free

 

 



Brought to you by Allergy Mums


 
Previous | Next