Tis the season to be baking…and these are lovely, vegan coconut chocolate cupcakes. Moist and delicious and made without milk or eggs. For a simple decoration just sprinkle some dessicated coconut onto the butter cream to make snow!
I’ve used coconut oil for these, but you can substitute melted non-dairy margarine if you want. Don’t use just plain oil – it doesn’t produce the same result (okay…you can if you’re stuck but really the melted margarine does make a difference).
Coconut Chocolate Vegan Cupcakes
- November 30, 2018
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- 1 1/2 cups self rising flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 3/4 cup caster sugar
- 6 tablespoons coconut oil - melted
- 1 tsp vanilla essence
- 2 tsp coconut essence
- 1 tsp chocolate essence (omit if you don't have - I think it adds depth to the flavour)
- 1/4 cup cocoa
- 1/3 cup milk free chocolate chips
- 1/2 cup desiccated coconut
- 1 1/4 cup coconut milk
- Step 1
- Preheat oven to 180°C, 350°F
- Step 2
- Mix the flour, sugar, soda, powder, cocoa together. Add the flavourings (chocolate, vanilla and coconut), melted oil, vinegar and coconut milk. Mix to combine.
- Step 3
- Mix in the dessicated coconut. With a spoon now mix in the chocolate chips.
- Step 4
- Fill cupcake cases 2/3rds full if you want a flat surface for decorating. If you are happy to have them swell up then you can fill them a bit more. A swell looks nice if you are doing buttercream with coconut sprinkled on top (snow). If you are planning to use royal icing then 2/3rd full so you have a flat surface for decorating.
- Step 5
- Bake for 15 minutes or until a toothpick comes out clean. Cool in the tin for 5 minutes, then move onto a wire rack to completely cool.
- Step 6
- Prepare the butter cream – here is the recipe:https://allergymums.co.uk/icing-vegan-buttercream-or-glaze/
- Step 7
- Grab a blunt knife and spread some butter cream on top of each cupcake. You are looking to create a flat surface to decorate on.
- Step 8
- Take about a third of a pack of Royal Icing and roll it out on a board. Make sure to sprinkle your board with icing sugar and rub some on your rolling pin before starting. Roll out to 2 or 3 mm depending on your preference. Use a cookie cutter that is a bit small then the size of the cupcake and cut out circles that will go on top.
- Step 9
- Then roll out a bit more of the icing and cut your shape out – on this occasion I did stars – but trees, bells, gingerbread men all work nicely.
- Step 10
- Then grab a fine paintbrush (bought for baking, not painting!), a bit of edible glue and some edible glitter. Tip some glitter on a plate, add a bit of glue until you have a paintable consistency and then decorate to your heart’s content. I drew little stars, boarders, some I painted completely gold or silver.
- Step 11
- Once you’ve decorated your stars, using edible glue, glue the stars to the round discs of Royal Icing. Then transfer carefully to your cupcakes. Gently push down on the edges of the icing disc to attach to the butter cream.