Fluffy Coconut Cupcakes
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup coconut milk
½ cup coconut oil
2 tablespoons vanilla extract
1 tablespoon white or apple cider vinegar
1 cup unrefined coconut oil
3 cups sugar
- 1 teaspoon pure vanilla extract
2 to 5 tablespoons coconut milk
2 cups shredded coconut
Preheat the oven to 350 degrees
cupcake pans with 14 cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together coconut milk, oil, vanilla, and vinegar.
Pour the wet mixture into the dry mixture and whisk until just combined.
Do not over mix.
Fill the cupcake liners about two-thirds full with mix.
Bake for 15 to 18 minutes, or until a toothpick inserted in the centre of the cupcake comes out clean
Cool the cupcakes completely before icing.
To make the Coconut Icing:
Beat the coconut oil until smooth. With the mixer running on low, add sugar,
vanilla, and 1 tablespoon coconut milk at a time, as needed, until icing
reaches a spreadable consistency.
You may not need to use all of the coconut milk.
Beat on high for 2 more minutes until light and fluffy.