Ben made these cupcakes for us on Friday and they were AMAZING. I love every recipe I’ve tried from chef Chloe’s cookbook, Chloe’s Kitchen, and this one from her blog was no different! I love the light, melt-in-your-mouth coconut frosting.
1 3/4 C White flour
1 C Sugar
1 tsp Baking powder
1 tsp Baking soda
½ tsp Salt
1 C Coconut milk
½ C Canola oil
2 Tbs Vanilla
1 Tbs White or apple cider vinegar
1 C Coconut oil (solid at room temperature)
3 C Powdered sugar
1 tsp Vanilla
2-5 Tbs Coconut milk (or other nondairy milk)
1/2 C Shredded coconut
To make the cupcakes, preheat the oven to 350 F. Line 2 (12-cup) cupcake pans with 14 cupcake liners (recipe makes 14 cupcakes).
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 batter. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
To make the frosting, using a handheld or stand mixer beat the coconut oil until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 Tbs coconut milk at a time, as needed, until frosting 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.
Frost cupcakes and then sprinkle with shredded coconut.
Recipe thanks to: