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Vegan Blueberry, Coconut Cupcakes

Vegan Blueberry, Coconut Cupcakes
Jump to Recipe - Print Recipe

I love blueberries, and I love coconut so this seems a natural mix to me. Adding a light glaze to our Vegan Blueberry, Coconut Cupcakes ensures that there isn’t a sugar overload.

These cupcakes get a nice rise, and are super moist. I’ve reduced the sugar a bit as I’ve added in shredded coconut so I didn’t want the cupcakes to be over sweet. If you don’t put a glaze on then you can call these muffins if you like! The crumble on top also means that you don’t really need a glaze as they’re not just ‘plain’ cupcakes.

Free From: Dairy, Egg, Soya

Contains: Gluten

Vegan Blueberry Coconut Cupcakes

Love Blueberries, love coconut and the crunchy topping on these is a really nice addition. I've just dribbled a glaze on top but you can leave them plain. 
Print Recipe
Cook Time 20 minutes mins
Course Vegan Baking

Ingredients
  

  • 4 Cups Self-Rising Flour
  • 1/2 Cup Desiccated Coconut
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 Cup Caster Sugar
  • 1/4 Cup Coconut Flour (available at Holland and Barrett or online at Goodness Direct)
  • 2 Cups Non-Dairy Milk
  • 2 tsp Cider Vinegar
  • 1 1/3 Cup Flavorless Vegetable Oil
  • 3 tsp Vanilla Extract

Crunchy Topping

  • 3 tbsp Dairy-Free Margarine
  • 1/4 Cup Soft Brown Sugar
  • 3/4 Cup Plain Flour
  • 1/4 Cup Oats

Instructions
 

  • I like to keep things simple (otherwise I get confused...). Too many steps, or bowls going at once and my head explodes. So…
  • Preheat the oven to 180°C, 370°F.
  • Line your muffin tins so you're ready to go once the batter is finished.
  • Put the non-dairy milk, and the cider vinegar in a bowl and leave to one side.
  • The first job is to make the crunchy topping. This is pretty easy as all you need to do is mix the flour, oats, sugar and margarine together to form a soft crumbly mixture. I used my hands as it's the best way to combine everything fully.
  • When you've got the topping done, mix all the dry ingredients together in a large bowl.
  • Then add the oil and the vanilla to the milk and vinegar mixture. Whisk briefly.
  • Pour into the dry ingredients slowly and mix until you have combined all the ingredients. The batter will be a bit thicker than other vegan cake recipes. Don't worry.
  • Put a spoonful of batter into each muffin case. Drop 5 blueberries into each muffin, then top with a bit more of the batter. Add one or two blueberries to the top of each muffin so you get that 'exploded' blueberry look.
  • Grab a spoon and put a tablespoon of crumb mixture on each top of each cupcake (or 2 tablespoons if you like a bit more crunch).
  • Bake for 20-25 minutes at 180°C. Test to see if they are done by inserting a toothpick. When it comes out clean they are done. If you poke a blueberry and get a blue toothpick try again!
  • Take them out of the oven and leave them in the tray for 10 minutes, then move them to a wire rack to cool completely.
  • I glaze with a simple mixture of 1 cup sifted icing sugar, 1 tsp vanilla extract, 2-3 tbsp Rice Dream or hot water. Just mix with a fork and drizzle onto the warm cupcakes.
Keyword dairyfreebaking, eggfreebaking, vegancupcakes

 

If you’re in the mood for Vegan Chocolate Cupcakes – check out our never fail recipe here:

Vegan Blueberry, Coconut Cupcakes Allergy Mums

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