Ingredients
-
1
-
1/3
-
1 1/2
-
1/4
-
1/4
-
1
-
3/4
-
1
-
2
-
1/2
-
-
-
-
-
Directions
Chocolate Coconut Cupcakes, This is the Toasted Coconut Cupcakes recipe from Vegan Cupcakes Take Over The World I just made them and they are delicious! The recipe below uses shortening whereas the original recipe calls for coconut oil If you want to use a full can of coconut milk, just double the recipe Enjoy!, WOW, these muffins are great, great, great! So moist, fluffy and yummy! Mmmm, we could not get enough of them! I made them for my dad’s bday and they were gone so fast! At first I thought that maybe 2 ts of extract was too much, because they smelt so very coconutty, but in the end it was perfect!I made a couple of changes due to what I had on hand: used half whole spelt flour for the ap, a home-made coconut milk and only 1 ts shortening Furthermore I reduced the sugar to 1/4 c as I felt that would be enough for our taste The muffins came out great and I will certainly make them often again THANK YOU SO MUCH for sharing this keeper, hon!Made and reviewed during Veggie Swap #48 August 2012
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Over to 350 Degrees. |
|
2
Done
|
Mix Together the Flour, Cocoa, Baking Powder and Salt. |
|
3
Done
|
Melt the Shortening Over Low Heat. (once Melted, Turn the Heat Off, but Leave on Stove So It Doesn't Solidify.). |
|
4
Done
|
in a Separate Bowl Mix Together Coconut Milk, Sugar, Vanilla and Coconut Extract. Stir in the Melted Shortening. |
|
5
Done
|
Add the Flour Mixture in Batches. Mix Until Smooth. |
|
6
Done
|
Fold in the Coconut. |
|
7
Done
|
Fill Cupcake Liners 2/3 Full. |
|
8
Done
|
Bake For 25 Minutes Until a Toothpick Inserted Into the Center Comes Out Clean. |
|
9
Done
|
Cool on a Wire Rack. |
