Tuesday, May 11, 2010
These cupcakes are moist, but dense enough to stand up to a nice thick frosting. Great for birthday cakes!
Makes 24 cupcakes
3c whole wheat flour
1 1/2tsp baking soda
1 3/4c sugar
2/3c coconut oil
1 1/2c coconut milk
1tsp vanilla extract
1tsp almond extract
1c shredded coconut (for tops of cakes)
Preheat oven to 350 degrees
Prepare muffin pan by lining with cupcake papers
Mix first 4 ingredients together and set aside
Cream together sugar and oil
Mix coconut milk, water, vinegar and extracts together and combine with oil and sugar
Mix into dry ingredients until just combined
Divide evenly into cupcake papers
Bake for about 20 minutes or until toothpick comes out of center clean
A number of frostings would be great for this cake, but I just mixed up an impromptu quicky. Sorry, I don't have exact measurements for you.
After frosting cakes, top with shredded coconut.