Carob and Coconut Cupcakes

by Edward Daniel
Caption of Carob and Coconut Cupcakes. Image by Edward Daniel (c).

Sometimes, I get things on the mark and this recipe has had my friends having second and third cupcakes – in one sitting… This recipe makes 23 to 24 cupcakes and is extremely indulgent and yet thoroughly pleasurable. Great if you are hosting afternoon tea…

Caption of Carob and Coconut Cupcakes. Image by Edward Daniel (c).
Sometimes, I get things on the mark and this recipe has had my friends having second and third cupcakes – in one sitting…… Recipes Carob and Coconut Cupcakes European #
Serves: 24 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 400ml oat milk
  • 21g fresh yeast
  • ½ tsp salt
  • 300g self raising flour
  • 150g coconut flour
  • 60g carob powder
  • 200ml extra virgin olive oil
  • For the icing
  • 50g dairy free butter
  • 50g vegetable fat shortening
  • 330g icing sugar
  • 65g carob powder
  • 65g desiccated coconut
  • 70ml oat milk
  • few drops of coconut extract
  • 1tsp vanilla extract
  • Desiccated coconut for garnishing

Instructions

  1. Gently heat the oat milk over a low heat until it is lukewarm. Place into a bowl with one tablespoon of the measured castor sugar, salt and the fresh yeast. Leave aside for 20 minutes.
  2. Preheat oven to 180 degrees Celsius.
  3. Line muffin tray with muffin cases.
  4. In a mixer, place the remaining sugar, oil and flour. Beat until well combined.
  5. Add the oak milk mixture, and continuing whizzing until well integrated and fluffy.
  6. Spoon one tablespoon and a half of batter into each muffin case and gentle smooth over with the back of a teaspoon.
  7. Bake the cupcakes in the oven for about 15 minutes.
  8. Remove from the oven and allow the cupcakes to cool for about 30 minutes.
  9. To make the icing, use a mixer to whip together the butter, vegetable fat, vanilla essence. Gradually, add the icing sugar and cocoa and beat well. Scrape the side and bottom of the bowl regularly. When all the sugar has been mixed in add the coconut and beat at high speed until light, fluffy and has a velvety consistency. Decorate the cupcakes and garnish with some coconut.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

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