Okayyyy… I lied. I promised you healthy things, but oops oh well! You get cupcakes instead! Life happened and I was notified of a demand for sweet things. And of course, I can always be persuaded to make dessert. Teeheehee. Plenty of time for healthy things later.
Besides, in terms of desserts, these actually aren’t all that bad… perhaps they qualify as a healthyish item? I think so. Whole wheat and a good dose of healthy hazelnut and coconut fats. Plus, they’re vegan! So no pesky saturated fats from butter. And cupcakes are adorable. They’re like tiny cakes, which makes it totally acceptable to eat multiples in one sitting. Especially if the fats are good for you. (I will, apparently, come up with any excuse to eat dessert. Not like this is anything new…)
Life is too short to NOT eat dessert! I’ve decided I need about 5 stomachs to accommodate all the food I want to eat. Desserts included. I need to be like a cow. Except minus the ability to digest grass (they have… what is it… a rumen? to digest grass? I’ll pass on that bit, grass looks unappealing, thank you).
…
ANYwayyy. Let’s move on, after that semi-awkward tangentially irreverent thought. These cupcakes are fab! And they have nothing to do with cows. They’re full of coconutty goodness, and I highly recommend them. Make them, eat them, love them. Preferably with friends you haven’t seen in ages. Dessert with company is always the best idea :]
Vegan Coconut Cupcakes with Coconut-Hazelnut Frosting
Slightly adapted from (Never home)Maker, here! Makes 12 normal-sized cupcakes.
For the cupcakes, acquire:
- 1.5 c whole wheat pastry flour
- 3/4 c sugar (I used half turbinado, half regular granulated)
- 1/2 c unsweetened, shredded coconut
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c light coconut milk
- 1/3 c canola oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
For the frosting!
- 1/4 c light coconut milk
- 1/2 c Earth Balance (vegan butter)
- 2 c powdered sugar
- 1/3 c finely ground hazelnuts (blitz whole ones in the food processor for a bit)
- 1/2 c unsweetened, shredded coconut
Preheat oven to 350, and line a muffin tin/cupcake pan with liners. Or not, depending on your preference.
In a large bowl, sift flour, sugar, baking soda, coconut, and salt. In a smaller bowl, combine coconut milk, canola oil, and vanilla. Combine wet into dry, stir just to combine. Add apple cider vinegar at the last bit (so that you get max fluffiness out of the cupcakes, when the baking soda reacts with the vinegar). Pour the batter into the prepared cupcake pans, and bake for 20-25 minutes. Mine were done after about 23. They’ll be done when a tester comes out clean.
While the cupcakes are cooling, make your frosting!
In a bowl, combine coconut milk, Earth Balance, and powdered sugar. Use an electric mixer to beat until it reaches frosting consistency, on high speed. Stir in hazelnut and shredded coconut. Frost cupcakes when they’re completely cool! I topped mine with a sprinkle of cocoa powder, which I found to add a nice counterpoint to the sweet frosting.
Eat. Drool. Enjoy your good fats, and revel in the fact that you’re being sneakily healthy :]
Wait...are those...cookies?! 