This weekend a friend of mine hosted a pre family day fun-filled girls night. There were many bottles of wine and tasty treats to be had by all. My contribution to the night came in the form of cupcakes of course!
|Coconut Chocolate Batter|
Recently I’ve had an inkling to try some new and exciting cupcake flavors outside of the typical vanilla and chocolate. These toasted coconut cupcakes came from my trusty VCTOTW cookbook. If you have yet to buy a copy of this book, you should definitely do so now. It’s full of many amazing vegan cupcake recipes!
These cupcakes are packed full of coconut flavor both within the cupcake itself and in the toppings. Between the coconut milk, coconut oil, coconut extract and coconut flakes these are not for the faint of heart. Thankfully the hostess is a tried and true coconut lover.
Toasted coconut topping:
The key to toasting coconut is even medium heat and plenty of stirring
Step 1: Preheat non-stick pan on medium heat
Step 2: Place 1 cup of unsweetened coconut in pan
Step 3: Cook until slightly golden brown, stirring frequently (the coconut will continue to brown slightly after removal from heat so be sure not to over-brown in the pan)
|slightly browned and ready to cool|
Step 4: Remove pan from heat, let cool for approximately 30 seconds
Step 5: Pour onto large plate and spread out until completely cooled
Step 6: Roll the tops of frosted cupcakes in the toasted coconut for a unique look