There are no substitutes for this recipe. Every ingredient has to be exact to keep it vegan. For example, I used Duncan Hines Cream Home-Style frosting in Classic Vanilla because it's on the PETA list of Accidentally Vegan products. Also, I didn't use eggs, milk or butter in this recipe. Just Cream of Coconut and Oil. You'll notice that I don't include sugar. Cream of Coconut is super sweet and you won't need any additional sugar because of it. All these ingredients are easy to find at your local grocery store and this is a simple recipe to make!
3 cups of flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp coconut extract (optional)
1 can of cream of coconut
(this is basically coconut water & sugar)
Juice & zest of 2 limes
1/2 cup of light olive oil or canola oil
Duncan Hines Creamy Home-Style Frosting in Classic Vanilla
Juice and zest of 1 lime
1/2 cup of shredded coconut (less or more per taste)
This makes 12 cupcakes.
Preheat your oven to 350 degrees.
In a small bowl, add your cream of coconut and lime juice. Mix and let rest.
Mix your dry ingredients together and add the lime zest. Then add your cream of coconut/lime juice mixture, oil and coconut extract. Mix thoroughly until incorporated.
Add batter to 12 cupcake liners in a muffin tin. Bake in the oven for 15 minutes or until a toothpick comes out clean. Because of the high sugar content, these cupcakes get brown fast so keep an eye on them. Let cool.
In a bowl, add your shredded coconut, frosting, lime juice and zest and mix thoroughly.
Spread frosting onto cooled cupcakes. You can top with a little bit of lime zest and shredded coconut if so desired. Enjoy!