I love coconut. I love these cupcakes. I want another! I found the recipe posted on a fashion message board, of all places. The recipe is by Bethenny Frankel. My version is almost 100% vegan. I used margarine (instead of vegan shortening) which does contain a small amount of dairy (listed as milk solids).
The recipe calls for vegan shortening. In Australia, a common type of vegetable shortening is Copha. That’s right, the stuff most of us only ever use to make the childhood favourite chocolate crackles. Does anyone use Copha for anything else? I’d love to know! Copha is basically hydrogenated coconut oil. In other words, saturated fat galore.
*I used Meadow Lea margarine, which is made from vegetable oils — including canola oil — and a great deal less saturated fat. It’s not health food by any means, but I felt more comfortable baking with margarine over Copha. I’m sure butter would also work (but then it’s bye bye vegan!).
*I used plain wheat flour instead of oat flour.
*I couldn’t get coconut extract easily, so I settled for coconut essence. I wasn’t disappointed, the cake has a nice coconut flavour.
*I got about 11 cupcakes from the batter. Next time I may squeeze it out to 12.
*I halved the ingredients for the icing and still had enough to cover all of my cupcakes.
These cupcakes were very easy to make and took about 20 minutes to bake. Don’t expect the baked product to have the same consistency as cupcakes containing egg. I ate my cupcake while it was still a little warm.