Cupcakes are always a celebration and a tradition for many. Not all cupcakes need to be a calorie explosion filled with junky ingredients. Here’s one that we enjoy and doesn’t bring in the bad stuff. The recipe makes 6 delicious cupcakes.
Here’s what you will need:
½ Cup Milk (almond or coconut work best)
½ teaspoon apple cider vinegar
¼ Cup Coconut Oil
½ teaspoon Pure Vanilla Extract
½ Cup Organic Cane Sugar
½ Oat Flour + ¼ Cup Coconut Flour
3/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/8 teaspoon Salt
2 Tablespoons + 2 teaspoons Shredded Coconut (plus extra for topping)
1 Cup Powdered Sugar
1 Tablespoon Milk (almond or coconut work best)
1/2 teaspoon Pure Vanilla Extract
Toppings – Shredded Coconut, chopped berries, sliced chocolate, etc.
**If you want a less sugary frosting, check out the frosting recipe on my Chocolate Cupcake recipe HERE**
Make it – Cupcake
Preheat the oven to 350 degrees F and line a standard muffin holder with 6 paper liners.
Add milk and vinegar to a large mixing bowl and let set for a few minutes to curdle/activate. Then add coconut oil and vanilla and whisk, use a hand mixer, or food processor to beat vigorously and fully combine.
Then add sugar and continue mixing to combine and dissolve.
Add dry ingredients (omitting shredded coconut) to a sifter in this order: two-thirds of the flour, baking soda, baking powder, salt, and then the remaining third of the flour.
Sift over wet ingredients and mix to blend until well incorporated and no large lumps remain. The texture should be somewhere between thick and thin. Not liquidy, but not scoopable (rather, pourable, you can add more milk or flour as needed). Somewhere near a pancake batter consistency.
Add coconut flakes and gently fold/stir with a rubber spatula or mixing spoon. Do not use the power of the mixer or food processor so that you don’t chop up the coconut.
Then divide the batter evenly among cupcake holders making sure NOT to overfill. These do best at 3/4 of the way up. Bake on a center rack for 20-24 minutes, or until a toothpick inserted into the center comes out clean. They will only have a very, very slightly golden brown color.
Let cool completely on a cooling rack.
Make It – Frosting
Place all of the ingredients into a bowl and mix with a fork. You can add more milk if it is too stiff. You can also add some plant-based food coloring to spice it up a bit.
Once it becomes a thick consistency, you can begin to smear it on top of the cupcakes. Decorate with shredded coconut or your favorite treats (I love adding sliced grapes or berries on top for color) and let set in the refrigerator for 10 minutes.
In Peace, Love, and Health,
Did you make this recipe?
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Adita Lang works with individuals and groups to maximize their health through exercise, nutrition, sleep, and happiness. Programs include Coaching, Speaking Events, and Corporate Wellness. Feel free to email me for more information: Info@AditaLang.com