1 cup Gold medal unbleached flour (400 cal)
1/3 cup Trader Joe's cocoa powder (107 cal)
1 1/2 tsps. baking powder
1/4 tsp. salt
1/4 cup 365 unrefined coconut oil (480 cal)
1 cup Samana coconut milk or other light coconut milk (160 cal)
3/4 cup sugar (540 cal)
1 tsp. vanilla extract
2 tsps. coconut extract
1/2 cup Kroger unsweetened shredded coconut (280 cal)
Fill a cookie sheet with 12 silicone baking cups or a muffin pan with cupcake liners and preheat oven to 350 degrees F.
In a medium bowl, sift together flour, cocoa powder, baking powder and salt.
Melt the coconut oil in a small saucepan over very low heat. Once melted, turn off the heat, but leave oil in the pan on the stove, so that it stays warm but does not solidify.
In a separate medium bowl, mix together coconut milk, sugar, vanilla and coconut extract. Stir in the melted coconut oil.
Add the flour mixture in batches, beating well after each addition. Mix until smooth, then fold in the shredded coconut.
Fill cupcake liners two-thirds full. Bake for 20 minutes.
Already super delicious with no frosting: 164 calories each, 1967 calories total
From Vegan Cupcakes Take Over the World and slightly altered from http://www.godairyfree.org/recipes/dairy-free-desserts/toasted-coconut-cupcakes-vegan-nut-free-soy-free
No comments:
Post a Comment