Coco Cupcakes

These little guys are a treat I made for my beautiful friends for their period study. These are a basic chocolate cupcake with a lovely coconut frosting. This also works well as a loaf- Make it in a cupcake dish or a cake dish, versatility! Whoo!

Chocolate cupcake topped with a coconut frosting

Ingredients:

For the cupcake:

1 1/2 c gluten-free flour
1/2 tsp salt
1/2 tbsp baking powder
1/2 tsp baking soda
1/2 c cocoa
1/3 c sunflower oil
1 1/2 c plain, unsweetened almond milk

For the frosting:

1/2 c coconut milk
1 tbsp vanilla extract
1/2 c icing sugar
1/4 c earth balance (or other butter substitute)
1 1/3c shredded coconut

Directions:

For the cupcakes:

1. Preheat the oven to 375 degrees.
2. Sift together all the dry ingredients in one large bowl.
3. Pour the wet ingredients into the large bowl, whilst whisking. (That was a fun alliteration)
4. Once the batter is shell whisked and at a smooth consistency pour it into your containers.
5. Pop these little guys in the oven and leave for 20 minutes. Double check to make sure they are cooked by using the old knife trick. (Stick a metal knife into the centre of one- if wet batter doesn't come out, you're golden.)

For the frosting:

1. Toss all the ingredients in a bowl.
2. Blend it all together (I used my hand blender)
3. After the mixture has come together and become gooey and frosting-like, bring back the whisk and fluff it up! The only thing better than coconut frosting is fluffy coconut frosting.

Decorate them up and make it pretty. Eat the happy food, and be happy.