Delicious Moist Vegan Coconut Cupcakes
Ingredients
- 12 tablespoons of (1 1/2 sticks) vegan butter, softened
- 3/4 cup granulated sugar
- few drops vanilla extract
- 3 vegan eggs
- 3/4 cup brown rice flour
- 3/4 cup cornflour
- 2 teaspoons gluten-free baking powder
- 1/2 cup shredded coconut, soaked in 1/2 cup boiling water
Topping
- 4 tablespoons butter, softened
- 2 cups confectioners’ sugar
- 2 tablespoons shredded coconut, toasted
Preparation
Preheat the oven to 350°F. Line a 12-hole muffin pan with paper liners. Place all the ingredients in a food processor and whiz until smooth, or beat together in a large bowl.
Spoon the mixture into the paper liners and place in the preheated oven for 12-15 minutes, until golden and risen. Remove the cakes from the oven and transfer to a wire rack to cool.
Place the butter and confectioners’ sugar in a bowl and beat together until pale and creamy, then stir in the toasted coconut. Spread a little frosting on each cake.
