I am allergic to chocolate. Say it ain't so!!! Yes, I am afraid it is true. I am allergic to chocolate. I love dessert so much, but often find the best, and most interesting, sweet treats have chocolate in them. With spring here, I thought I would come up with a recipe that is so delicious you won't even miss the chocolate.
Vegan Coconut Cupcakes with Blueberry Compote
Ingredients
1 Cup Coconut Milk
1 Tbsp Apple Cider Vinegar
1/2 Cup oil
1 Tbsp vanilla
1 Tbsp coconut extract
3/4 Cup sugar
1 ¼ Cup sweetened coconut toasted
1 3/4 Cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Active Prep Time: 20 minutes
In Active Prep Time: 50 minutes
Yields: 12 Cupcakes
Directions:
Preheat oven to 350
Place the coconut on a sheet tray and place in oven until golden brown - keep your eye on the coconut so it does not overcook. Pour the coconut milk and the tablespoon of apple cider vinegar into a liquid measuring cup set aside. Meanwhile, in the bowl of the mixer, sift together all of the dry ingredients. Add the coconut milk, oil, sugar, vanilla, coconut extract, and mix together. When batter is fully incorporated, fold in 1 cup of the toasted coconut. Pour the batter into a cupcake tin lined with cupcake liners. Bake for 10-12 minutes or until a toothpick comes out clean. Let the cupcakes cool completely. If using the chocolate ganache, use a straw or a chop stick, to make a hole in the center of the cupcake. Pipe the chocolate ganache into the center of the cupcake, and frost and decorate as desired.
Coconut Cream Frosting
1/2 Cup Butter (Earth Balance for Vegan Option)
8 oz Cream Cheese (Tofutti Cream Cheese for Vegan Option)
4 Cups Confectioners Sugar sifted
1 tsp Vanilla Extract
4-5 tbsp Coconut Milk
1/4 Cup Toasted Coconut for Garnish
Directions:
In a stand mixer, place the butter and cream cheese and give it a quick mix. Add the vanilla extract and 2 cups of the confectioners sugar at a time and whip for 3-5 minutes until the frosting is creamy and whipped texture. If the frosting is too thick add coconut milk one tablespoon at a time until you reach desired texture.
Blueberry Compote
1 Cup Blueberries Fresh or Frozen
2 Tbsp Sugar
1 Tbsp Lemon Zest (about half of a lemon)
Directions:
Place all of the ingredients into a small sauce pan over medium-low heat. Cook until they reach a simmer, stirring occasionally. When the mixture thickens slightly it is done
Vegan Coconut Cupcakes with Blueberry Compote
Ingredients
1 Cup Coconut Milk
1 Tbsp Apple Cider Vinegar
1/2 Cup oil
1 Tbsp vanilla
1 Tbsp coconut extract
3/4 Cup sugar
1 ¼ Cup sweetened coconut toasted
1 3/4 Cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Active Prep Time: 20 minutes
In Active Prep Time: 50 minutes
Yields: 12 Cupcakes
Directions:
Preheat oven to 350
Place the coconut on a sheet tray and place in oven until golden brown - keep your eye on the coconut so it does not overcook. Pour the coconut milk and the tablespoon of apple cider vinegar into a liquid measuring cup set aside. Meanwhile, in the bowl of the mixer, sift together all of the dry ingredients. Add the coconut milk, oil, sugar, vanilla, coconut extract, and mix together. When batter is fully incorporated, fold in 1 cup of the toasted coconut. Pour the batter into a cupcake tin lined with cupcake liners. Bake for 10-12 minutes or until a toothpick comes out clean. Let the cupcakes cool completely. If using the chocolate ganache, use a straw or a chop stick, to make a hole in the center of the cupcake. Pipe the chocolate ganache into the center of the cupcake, and frost and decorate as desired.
Coconut Cream Frosting
1/2 Cup Butter (Earth Balance for Vegan Option)
8 oz Cream Cheese (Tofutti Cream Cheese for Vegan Option)
4 Cups Confectioners Sugar sifted
1 tsp Vanilla Extract
4-5 tbsp Coconut Milk
1/4 Cup Toasted Coconut for Garnish
Directions:
In a stand mixer, place the butter and cream cheese and give it a quick mix. Add the vanilla extract and 2 cups of the confectioners sugar at a time and whip for 3-5 minutes until the frosting is creamy and whipped texture. If the frosting is too thick add coconut milk one tablespoon at a time until you reach desired texture.
Blueberry Compote
1 Cup Blueberries Fresh or Frozen
2 Tbsp Sugar
1 Tbsp Lemon Zest (about half of a lemon)
Directions:
Place all of the ingredients into a small sauce pan over medium-low heat. Cook until they reach a simmer, stirring occasionally. When the mixture thickens slightly it is done
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