After our #EarthDay visit to California Science Center, we enjoyed a healthy picnic in the Rose Garden and then indulged in Coconut Bliss Dairy-Free Ice Cream. Watch the episode with confections starting at 2:09. (Right after Professor Origami’s plea for more S.T.E.A.M. Education.) Scroll down for our Vegan Coconut Cupcake Recipe.
Vegan Coconut Cupcakes
Products like Coconut Bliss have inspired us to explore the world of Vegan Confections. In honor of the letter of the week, we bring you our egg-free, dairy-free Coconut Cupcakes. Sadly, we created these while visiting Mom and accidentally left the whole batch in their refrigerator… but we did get to enjoy two of these tasty confections.
- Cooking Spray
- 2 ¼ cups spelt flour
- 1 cup granulated sugar
- ½ tsp baking soda
- ½ tsp. salt
- 1 cup unsweetened vanilla almond milk
- ½ cup brown sugar
- ½ cup coconut oil
- 2 tsp pure vanilla extract
- 1 cup vegan margarine
- 3 sups confectioners’ sugar
- 2 Tbsp unsweetened vanilla almond milk
- ½ tsp pure vanilla extract
- Coconut flakes (optional)
1. Preheat the oven to 350ºF. Place paper liners in a 12 muffin tin and spray the liners with cooking spray.
2. Whisk flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk the almond milk, brown sugar, oil and vanilla in separate medium bowl. Add milk mixture to flour mixture and gently fold until just combined (slightly lumpy). Divide the mixture evenly among the 12 prepared liners.
3. Bake until golden brown and a toothpick inserted in the center comes out clean (about 20 minutes). Remove from oven and let cool in the pan for a few minutes, then transfer to a cooling rack.
1. Beat the margarine on high in the bowl of a stand or hand mixer for about a minute or until smooth. Add the sugar, milk, and vanilla and beat on low until the frosting comes together, about 1 minute.
2. Frost. Decorate. Eat.
Also try our Vegan Pretty Pretty Pineapple Upside Down Cake!