Vegan coconut cupcakes

Name: Vegan coconut cupcakes
Ingredients: 225 g vegan spread; 400 g granulated sugar; 400 ml Nature’s Charm All-Natural Coconut Milk; 2 tbsp apple cider vinegar; 1 tsp vanilla extract; 1 tsp coconut extract/flavouring; 400 g self-raising flour; 2 tsp baking powder; 1 tsp bicarbonate of soda; ½ tsp salt; 400 ml Nature’s Charm Coconut Whipping Cream, chilled in the fridge overnight; 1 tbsp icing sugar; 80 g coconut flakes

Treat yourself to these delicious vegan coconut cupcakes that are so easy to make! Not only do these sponges taste great, they look amazing too!

Brought to you by Wing Yip

Love coconut? You'll love these vegan coconut cupcakes by Wing Yip!

Treat yourself to these delicious vegan coconut cupcakes that are so easy to make! Not only do these sponges taste great, they look amazing too! Don't just take our word for it, try them now!

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Servings

Ingredients

For the cupcakes

225 g vegan spread
400 g granulated sugar
400 ml Nature’s Charm All-Natural Coconut Milk
2 tbsp apple cider vinegar
1 tsp vanilla extract
1 tsp coconut extract/flavouring
400 g self-raising flour
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt

For the topping

400 ml Nature’s Charm Coconut Whipping Cream, chilled in the fridge overnight
1 tbsp icing sugar
80 g coconut flakes

Instructions

Preheat the oven to 180ºC/Gas Mark 4 and line a cupcake or muffin tray with 12 cupcake cases.

In a mixer, or in a large bowl using an electric mixer, combine the vegan spread, sugar, coconut milk, vinegar, vanilla extract and coconut flavouring and slowly mix together. Once the mixture has just come together, mix for 3-4 minutes on high speed until light and airy.

In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Add one-third of the dry mixture to the wet mixture at a time and slowly mix together until just combined.

Divide the batter evenly between the 12 cupcake cases and bake for 12-14 minutes, or until a sharp knife comes out clean when inserted. Leave the cakes to cool in the tin for 10-15 minutes, then transfer to a wire rack to cool completely.

To make the topping, ensure that the whipping cream has been chilled in the fridge for at least 8 hours. Empty the contents into a large bowl and add the icing sugar. Using an electric mixer or with a whisk, whip the cream for 4-5 minutes until thick.

Add 2-3 tbsp of the whipped cream to a cupcake and smooth down with the back of a spoon. Finish with 1-2 pieces of the coconut flakes.

Serve immediately or keep in the fridge until ready to serve.

Last updated one year ago