Crunchy Coconut Top Cupcakes

Category: Desserts - Cakes



Suitable for a: vegan diet





Ingredients:

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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:

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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:

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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!



This makes 15 cupcakes.



Picture: https://www.veggieboards.com/gallery/...p?i=6554&c=506