With lactose intolerance an issue for my family I'm always on the prowl for dairy-free recipes and coconut milk makes it easy. These cupcakes are slightly denser than the airy version we had at Crushcakes, but they are comforting in every way. Bringing a bright coconut flavor to the tender crumb, they ease a difficult day.
1/4 cup coconut oil, melted
2/3 cup granulated sugar
1 cup coconut milk (I used Trader Joe's light version)
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
generous pinch salt
1 cup unsweetened, shredded coconut
1/4 cup stick butter alternative, room temperature (I use Earth Balance)
1/4 cup coconut milk (I used Trader Joe's light)
1 tsp vanilla extract
2 1/2 -3 cups powdered sugar
Shredded coconut
Preheat oven to 350ºF.
In a medium sized bowl whisk the coconut oil with the sugar. Whisk until well combined. Add the coconut milk and vanilla extract, whisking again until combined. Set aside.
In a small bowl add the vanilla, baking powder, baking soda, salt and 1 cup of shredded coconut. Whisk.
Pour the dry ingredients into the wet ingredients and stir just until combined.
Line a cupcake pan with paper liners (we got 10 cupcakes out of this batch). Pour about 1/3 cup into each cupcake liner.
Place cupcakes into the oven and bake about 18 minutes, or until the top of the cupcake springs back when touched and thoothpick inserted into the center comes out clean. Remove from oven and remove cupcakes to a wire rack to cool.
Prepare frosting:
Beat stick butter alternative with an electric mixer until fluffy. Add the coconut milk and vanilla extract and beat again to combine. Add 2 cups of powdered sugar and continue beating for about a minute. Add more powdered sugar 1/2 cup at a time until desired consistency is reached. Beat for a good few minutes to attain a nice, fluffy frosting.
With a spoon or a cake decorating tip of your choice spoon or pipe the frosting onto the cupcakes. Top with shredded coconut.
