Tuesday Treat: Vegan Coconut Cupcakes

Tuesday, September 6, 2011

After one week, I have officially decided/been deemed the treat bringer to my Wednesday counseling class. What a rough life I lead!
This week, it's my professor's birthday, and as the classic teacher's pet that I am, I decided to bake vegan cupcakes for my prof, as she follows a vegan diet.

I took a basic vanilla cupcake recipe and enhanced it, just a smidge. Please ignore how awesome their pics are compared to mine. I have photo envy. I'm working on it.

I start seeing clients tomorrow- eeek! I am slightly excited...and these will be perfect to enjoy after all the listening I will be doing tomorrow morning.

1 1/2 cup coconut milk (vanilla or sweetened preferred)- this is not coconut in a can. This is an alternative milk like soy- look for it next to that.
1 1/2 teaspoon apple cider vinegar
1 3/4 cups all-purpose flour
3 tablespoons cornstarch
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1 vanilla bean, split lengthwise and scraped, optional
1/2 cup shredded coconut, more if desired

For the ganache:
1/3 cup coconut milk
1/3-1/2 cup semisweet chocolate chips
extra coconut for garnish

Bake the cupcakes:
Preheat oven to 350 F. Line muffin pan with cupcake liners. Spray lightly with cooking spray.

Whisk the milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. SOunds freaky, but it's AWESOME. Say it with me- milk + vinegar= AWESOME

Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.

Beat together the milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain. Add coconut and stir slightly.

Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool.

In the meantime, prepare the ganache.

In a small sauce pan, bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup. Mix with a rubber spatula for about 30 seconds. Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth. You might want to add up to 1/2 choc chips if the ganache seems thin, as mine did.

To assemble:
Let ganache cool for about 10 minutes. Dip the top of the cupcake in the ganache and then set them on a cooling rack. Spoon the remainder of the ganache over cupcakes. Sprinkle with coconut. Let set in a cool room for an hour or so, or place in the fridge to set.

PS- this is a cute little pineapple cutting board that the Meachim family gave me as part of a housewarming present. How perf is that in my blue and yellow kitchen?!


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