raggydoo
April 3rd, 2006, 05:31 PM
Crunchy Coconut Top Cupcakes
Category: Desserts - Cakes
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
For the cupcake batter:
3 TB Earth Balance (or any butter of margarine)
3 TB vegetable shortening (I use Spectrum)
1 cup sugar
1/2 tsp vanilla
1 1/2 cup soy milk (or your choice of milk)
2 cups white flour
2 tsp baking powder
For the crunchy coconut top:
3 TB sugar
4 TB shredded coconut
3 tsp water (or 2 tsp of water and 1 tsp of melted EB)
Instructions:
------------------------------------------------------
Preheat your oven to 350 degrees F (175 C).
Mix the EB, shortening, sugar and vanilla until they're nice and creamy.
Sift the flour and baking powder together.
Stirring with a spoon, add the milk and the flour mix alternately.
Pour into cupcake liners.
Mix the crunchy coconut topping ingredients together and with a spoon scoop it onto the cupcakes.
Bake for 20 to 30 minutes, until the top gets golden brown. Use a toothpick to check if the cupcakes are done. I used a toaster oven and it took 25 minutes.
Additional comments:
------------------------------------------------------
Variation: Add 1/2 cup of chocolate chips to the cupcake batter. Or pour half of the batter into the cupcake liners, and add 1/4 cup of chocolate chips to the other half to have two different kinds of cupcakes! If you do that, decorate the 2nd half with melted chocolate chips after baking them! :cool:
This makes 15 cupcakes.
Picture: http://www.veggieboards.com/gallery/showimage.php?i=6554&c=506
Category: Desserts - Cakes
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
For the cupcake batter:
3 TB Earth Balance (or any butter of margarine)
3 TB vegetable shortening (I use Spectrum)
1 cup sugar
1/2 tsp vanilla
1 1/2 cup soy milk (or your choice of milk)
2 cups white flour
2 tsp baking powder
For the crunchy coconut top:
3 TB sugar
4 TB shredded coconut
3 tsp water (or 2 tsp of water and 1 tsp of melted EB)
Instructions:
------------------------------------------------------
Preheat your oven to 350 degrees F (175 C).
Mix the EB, shortening, sugar and vanilla until they're nice and creamy.
Sift the flour and baking powder together.
Stirring with a spoon, add the milk and the flour mix alternately.
Pour into cupcake liners.
Mix the crunchy coconut topping ingredients together and with a spoon scoop it onto the cupcakes.
Bake for 20 to 30 minutes, until the top gets golden brown. Use a toothpick to check if the cupcakes are done. I used a toaster oven and it took 25 minutes.
Additional comments:
------------------------------------------------------
Variation: Add 1/2 cup of chocolate chips to the cupcake batter. Or pour half of the batter into the cupcake liners, and add 1/4 cup of chocolate chips to the other half to have two different kinds of cupcakes! If you do that, decorate the 2nd half with melted chocolate chips after baking them! :cool:
This makes 15 cupcakes.
Picture: http://www.veggieboards.com/gallery/showimage.php?i=6554&c=506