Coconut Lime Cupcakes

Because who doesn't love cupcakes, coconut and lime.
This recipe takes a hot minute. About 90 of them to be precise.

Cupcakes:


1/3 cup coconut oil
3/4 cup granulated vegan sugar
1 cup coconut milk
1/4 cup soy milk
1 tsp vanilla extract
1 tsp coconut extract
1 tbsp lightly packed, finely grated lime zest
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup unsweetened coconut

Preheat oven to 350°F. Line a cupcake pan with liners.

Melt the coconut oil in a small saucepan over very low heat.
Once melted, turn the heat off but leave it in the pan on the stove so that it stays warm and does not solidify.
Mix together the melted coconut oil and sugar.
Add the coconut milk, soy milk, vanilla, coconut extract, and lime zest. Mix to combine.
Add the flour, baking soda, baking powder, and salt.
Mix until smooth.
Add the coconut and mix
Bake for 23 to 25 minutes, until the cupcake top springs back when touched and a toothpick inserted through the center comes out clean.
Let cool completely before icing.

Lime Buttercream Frosting:


1/2 cup vegetable shortening
1/2 cup vegan margarine
1 tsp vanilla extract
1/4 cup fresh lime juice
3 1/2 cups confectioners' sugar
1 tsp finely grated lime zest
Beat the shortening and margarine together until combined well and fluffy.
Add the sugar and beat for about 3 more minutes.
Add the vanilla and lime juice.
Beat for another 5 to 7 minutes or so until fluffy.
Add the zest and mix
Chill until ready to use

Frost cupcakes
Top with lime wheels to be fancy

vegan cookies n' cream cupcakes

recipe from: Vegan Cupcakes Take Over the World
*Shout-out to Elizabeth for a great birthday gift*

basic chocolate cupcake recipe:
1 cup soy milk
1 tsp. apple cider vinegar
3/4 cup white sugar
1/3 cup canola oil
1 1/2 tsp. vanilla extract
1 cup all purpose flour
1/3 cup cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup coarsely chopped oreos (yes, an amazingly delicious vegan dessert treat)

Preheat oven to 350 and line muffin pan.
Whisk together soy milk and vinegar and set aside to curdle (we saw no curdling but proceeded anyway)
Add sugar, oil, and vanilla extract to soy milk mixture and beat until foamy.
In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
Add wet ingredients to dry ingredients and beat until no large lumps remain.
Mix in oreos.
Pour into liners, filling 3/4 of the way.
Bake 18-20 minutes.
Allow to cool before topping with the delicious butter cream frosting.

Delicious butter cream frosting:
1/2 cup vegetable shortening
1/2 cup vegan margarine
3 1/2 cups powdered sugar
1 1/2 tsp. vanilla extract
1/4 plain soy milk
1/2 cup finely mashed oreos

Beat shortening and margarine together until well combined and fluffy.
Add sugar and beat for another 3 minutes.
Add vanilla and soy milk and beat for 5-7 minutes until fluffy.
Stir in oreos.
Frost.

Enjoy vegan deliciousness.