My adorable little nephew isn’t able to eat dairy, which means his (favorite) Aunt Laura had to do a little bit of experimenting before his visit last week. I came up with a very delicious and healthy Coconut Cupcake recipe that all of my kids loved! Coconut Milk is awesome stuff and works very well for baking. (I had purchased a case of Thai Kitchen Coconut Milk to experiment with and to have on hand.) We don’t need to eat dairy free at our house, but I will be making these cupcakes again!
3 cups whole wheat flour
2 cups sucanat
1 Tablespoon baking powder
1 can (13. ounces) coconut milk
1/2 cup melted coconut oil
1 teaspoon vanilla extract
Mix all ingredients together with beaters. Spoon into 24 paper lined cupcake pans. Bake at 375° for about 25 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Allow the cupcakes to cool completely before frosting.
1/2 cup palm shortening (I buy palm shortening from Tropical Traditions or through Amazon.)
1/2 teaspoon vanilla extract
2 1/2 cups powdered sugar (I use organic, unbleached powdered sugar or I make powdered sugar myself with sucanat and a blender.)
1-2 tablespoons coconut milk
shredded coconut for garnish (optional)
By the way, this Coconut Milk also works great for making these pudding recipes and these whole wheat donuts. Yes, Aunt Laura does like to spoil her nieces and nephews, what can I say? Don’t worry. I also gave them protein and vegetables. :)
Ever done any cooking or baking with Coconut Milk? I’m excited to experiment more with this great product!