Carob and Coconut Cupcakes

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.