Holly D's Gluten Free Vegan Toasted Coconut Cupcakes
Ingredients:
- 2 servings of egg replacer (2 tsp mix plus 2 tbsp water)
- 1/2 cup vegan margarine (refrigerated)
- 3/4 cup white sugar
- 3/4 cup coconut milk
- 1/2 tsp vanilla extract
- 1 tsp coconut extract
- 2 tsp rum
- 3/4 cup white rice flour
- 1/3 cup potato starch
- 1/3 cup tapioca starch
- 3/4 tsp xanthan gum
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 cup sweetened coconut, toasted
- pinch of salt
Directions:
1. Preheat oven to 350 degrees and line a muffin pan with liners. Toast the coconut by cooking it in a frying pan on medium heat, stirring frequently for approximately 3 minutes or until browned. Set aside.
2. In a small bowl mix the egg replacer and water together until smooth, set aside.
3. In a bowl sift together the rice flour, potato starch and tapioca starch; stir in the xanthan gum, baking powder, baking soda and salt. Set aside.
4. In a large bowl cream the margarine and sugar together using an electric mixer until it becomes pale and fluffy. Add the vanilla and coconut extract, and the rum and mix until combined. Add the "eggs".
5. Add approximately 1/3 of the coconut milk to the butter mixture and blend until thoroughly combined. Then add approximately 1/3 of the "dry" flour mixture to it and again blend until combined. Repeat until all of the coconut milk and dry ingredients have been added.
6. Gently fold in the toasted coconut.
7. Using an ice cream scoop, evenly distribute the batter into the muffin pan to create 12 cupcakes.
8. Bake for 20 minutes or until the tops are just becoming golden. Insert a toothpick to ensure that the cupcake is thoroughly cooked. Allow to cool before icing.
"Buttercream" icing
Ingredients:
- 3/4 cup vegan margarine (refrigerated)
- 3 cups icing sugar
- 1 tsp vanilla extract
Directions:
Cream together the margarine, vanilla and 1 cup of icing sugar until smooth. Add 1 additional cup of icing sugar and blend again until smooth, and repeat one last time. Decorate!
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