Hey Everyone!

So, now that I'm back from my super LONG hiatus.... I've decided to hit the ground running this month by joing the VEGAN MoFo crew!!  haha! :)
October is the "Vegan Month of Food" and I am happy to take on the challenge to post some new recipes I've tried or at least plan on attempting.

Hope you all enjoy this one!

 

Vegan Coconut Cream Cupcakes

*Gluten-Free Option Noted

Cupcakes:

1 1/4 cup all purpose flour* (sub: gluten-free all purpose flour plus 1tsp xanthum gum)
2 Tablespoons cornstarch* (sub: arrowroot starch)
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup coconut milk (I use the "light" cans from TJ's)
1 tsp apple cider vinegar
1/3 cup canola oil
3/4 cup granulated sugar
2 1/4 teaspoons vanilla

Directions:
Combine milk and vinegar and allow to sit for a few minutes. 
Sift dry ingredients together in a mixing bowl and set aside. 
In a separate bowl combine the milk/vinegar, sugar, oil, vanilla and stir well.
Slowly add the wet mixture into the dry, and beat for 2 minutes until smooth.
Fill cupcake liners about 3/4 way full.

Bake 20-22 min at 350 degrees

Makes 12 cupcakes

 Frosting:
1/2 cup coconut oil
2 cups confectioner’s sugar
1 1/2 tsp vanilla
1/4 cup coconut milk
Directions:
Beat coconut oil until broken down and creamy. 2-3 mins. Add sugar and mix well 3-5 minutes until well blended. Add vanilla and milk and beat until fluffy 5-7 minutes.

ENJOY!!!!!