Toasted-Coconut Vegan Cupcakes

Name: Toasted-Coconut Vegan Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 2 teaspoons baking powder; 79 milliliters cocoa powder; 2 teaspoons coconut extract; 237 milliliters coconut milk; 59 milliliters coconut oil; 237 milliliters all-purpose flour; 177 milliliters granulated sugar; 0 teaspoons salt; 118 milliliters unsweetened shredded coconut; 1 teaspoon vanilla extract

You can never have too many dessert recipes, so give Toasted-Coconut Vegan Cupcakes a try. This recipe serves 12. This recipe covers 4% of your daily requirements of vitamins and minerals. Watching your figure? This vegan recipe has 196 calories, 2g of protein, and 12g of fat per serving. If you have coconut oil, coconut milk, coconut, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of American cuisine.

Instructions

Line a muffin pan with cupcake liners.In a medium bowl, sift together flour, cocoa powder, baking powder and salt.Melt the coconut oil in a small saucepan over very low heat. Once melted, turn off the heat, but leave oil in the pan on the stove, so that it stays warm but does not solidify.In a separate medium bowl, mix together coconut milk, sugar, vanilla and coconut extract. Stir in the melted coconut oil.

Ingredients you will need

Coconut Extract