Crazy For Coconut Cupcakes


1. Preheat oven to 325. Line a standard 12-cup cupcake tin with paper baking cups.
2. To make the cupcakes, mix together the coconut milk and apple cider vinegar in a 2-cup measuring cup.
3. Whisk together the flour, shredded coconut, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.
4. Add the grapeseed oil, coconut nectar, vanilla and stevia to the flour mixture and stir to combine. Next add the coconut milk mixture and stir until it is absorbed. Stir in the yogurt until well combined.
5. Pour the batter into the measuring cup, as the spout will make it easier to pour the batter into the cupcake tin without spillage.
6. Pour the batter into the prepared cupcake tin, dividing it evenly. Each cup should be about two-thirds full. Bake the cupcakes for 15 to 16 minutes, or until they are a light golden brown and bounce back slightly to the touch. Rotate the cupcake tin from front to back after 10 minutes of baking.
7. Transfer the cupcake tin from the oven to a wire rack and let sit for 10 minutes before removing the cupcakes to cool completely.
8. To make the coconut butter frosting, microwave the coconut oil and coconut nectar in a medium-size microwave-safe bowl for 20 seconds. Add the powdered erythritol, sunflower seed butter, coconut milk and salt and stir until smooth and well combined.
9. Frost the completely cooled cupcakes.
10. Pour the shredded coconut into a small bowl. Roll the top of each frosted cupcake in the coconut topping to coat. Keep unfrosted cupcakes in an airtight container for up to 3 days, or wrap and freeze them for up to 3 months. Leftover frosting keeps in the fridge for about 4 weeks if stored in an airtight container.

Recipe reprinted with permission from Sweet Debbie’s Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery (Harlequin, 2013).