Ingredients:
12 cupcakes
20 minutes (pre)preparation time
20 minutes baking time
for the muffins:
2 tbsp La Vida Vegan White Coconut Spread
1 tbsp apple vinegar
160 ml plant-based milk
185 gr flour
230 gr grated coconut
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp water
3 tbsp olive oil
Cupcake tin (12) or 12 molds
12 cupcake papers
piping bag
for garnish:
1 jar of La Vida Vegan White Coconut Spread
250 gr plant-based butter (room temperature)
75 gr + 50 gr grated coconut
The instructions:
- Firmly place the cupcake papers in the baking pan.
- Add the plant-based milk and vinegar together and let it rest for 2-3 minutes. This will separate and become a “buttermilk”.
Preheat the oven to 170 degrees. - Add the olive oil and the La Vida Vegan White Coconut Spread to the milk mixture and mix well.
- Next, add the (sifted) flour, baking powder, baking soda and salt. Mix this lightly and spoon in the grated coconut.
- It is convenient to now put the cupcake dough into the molds with an (ice cream) spoon.
- Bake the cupcakes for 20-22 minutes. Check with a skewer to see if they are done.
- Put the baked cupcakes on a rack to cool.
While baking, you can already make the garnish. - Mix the butter until fluffy and while mixing, add the La Vida Vegan White Coconut Spread.
- When this is a nice whole, add 75 grams of grated coconut.
- Brown the rest of the grated coconut in a dry pan.
- Pipe the coconut spread onto the cupcakes and sprinkle some of the browned coconut on top.
