Coconut Cupcakes
[Vegan]

Cupcakes:

1. Preheat oven to 350ºF
2. Line and/or grease a 12 well muffin tin and set aside
3. In a medium bowl, combine all dry ingredients (flour, baking soda, baking powder and salt) and stir to combine. Set aside
4. In a large bowl, whisk together sugar and oil
5. Add in dairy free milk, apple cider vinegar, and vanilla extract, and stir to combine
6. Add shredded coconut to wet ingredient mixture and stir
7. Slowly add dry ingredients to wet, stirring to combine, taking care to not over mix
8. Divide cupcake batter into your prepared muffin tin
9. Bake in preheated oven for 15-18 minutes, or until a toothpick inserted into the centre of the cupcakes comes out clean
10. Allow to cool for a few minutes in the pan, then remove and allow to fully cool on a wire cooling rack

Frosting:

1. Cream butter using hand mixer or stand mixer until smooth
2. Start by adding 2 cups of powdered sugar to the butter, with the vanilla extract and 1 tbs of dairy free milk
3. Add remaining sugar and continue to mix. If frosting is too stiff, add another 1 tbs of dairy free milk at a time
4. When the cupcakes are fully cooled, pipe frosting on top or spread over top of cupcakes
5. Optional: Top with toasted coconut
6. To make your own, take 1/3 cup of unsweetened shredded coconut and warm in a frying pan over medium heat for a few minutes
7. Stir constantly – once the coconut starts browning it’ll go very fast!
8. Once your coconut is light, medium brown, remove from heat
9. Allow to cool before sprinkling on top of frosted cupcakes
10. Enjoy!