Vegan Coconut Lime Cupcakes

I am on a cupcake kick lately. Gearing up for the insanity of baking 100 cupcakes next week. There are celebrations this week for both the Boyfriends brother and for my Mum which means that you can look forward to posts on vanilla orange cupcakes and a champagne cake! Provided they both turn out well enough to photograph! A couple of days ago I needed to unwind after a stressful day so I cooked dinner (homemade pizza, yum!) and baked these delicate little cupcakes. Usually I find that there are some tweaks that I need to make to the original recipe to make them as good as I want them to be. Not these guys, the recipe is from Vegan Cupcakes Take Over the World, and I would not change a thing in it! I’ve already written about the Boyfriend’s obsession with all things coconut, and with summer rapidly coming to an end I wanted to try out these distinctly summery treats. Four kind of coconut show up in these, coconut oil (yes I know it’s stupidly expensive but its worth it!), coconut extract, coconut milk, and dessicated coconut.

Freshly grated lime zest and freshly squeezed lime juice are also key in this recipe. These cupcakes turn out so unbelievably light and fluffy (I think it’s because of the coconut oil)

After you have frosted the cupcakes with a light and fluffy lime buttercream, you roll them gently in dessicated coconut, and throw a lime wedge on top for an added bit of tartness, the perfect blend of sweet and tart!

Coconut Lime Cupcakes
1/3 cup coconut oil
1/4 cup granulated sugar
1 cup coconut milk
1/4 cup soy milk
1 tsp vanilla extract
1 tsp coconut extract
1 tbl 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 dessicated coconut

1. Pre-heat oven to 350
2. Melt the coconut oil
3. Mix together the melted coconut oil, sugar, coconut and soy milk, vanilla, coconut extract, and lime zest
4. Add flour, baking soda, baking powder, and salt, mix to combine
5. Bake for 20min, or until a toothpick inserted in the center comes out clean

Lime Buttercream
1/4 cup shortening
1/4 cup margarine
1-2 cups confectioners sugar
1 tsp vanilla extract
1/8 cup fresh lime juice
1 tsp freshly grated lime juice

1. Beat together the shortening and margarine until fluffy
2. Add the remaining ingredients until the desired consistency is reached

 Frost cupcakes, pour dessicated coconut onto a plate, lightly roll the cupcakes in the coconut and add a lime wedge or wheel!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s