Winter is here! I am super excited for the final season. If you are a fan of Game of Thrones, you know you have to mentally prepare yourself for what is to come. But, no matter how much you prepare they’ll find a way to screw with our emotions!
Enter “snow” coconut cupcakes so you can eat your feelings.
Notes
To make the cupcake toppers I used vegan fondant found at AC Moore in the US
Vegan butter referenced in the recipe is Earth Balance. Different brands may behave differently in the frosting.
[lt_recipe name=”Coconut Snow Cupcakes ” summary=”Winter is here and that means I get to make wintry snow cupcakes in spring. This is a vegan cupcake recipe topped with coconut frosting with a dash of coconut rum.” servings=”12″ total_time=”1H” print=”yes” ingredients=”For cupcakes:;• 1 tbsp lemon juice;• 1 1/2 cups unsweetened vanilla oat milk ;• 1/2 cup melted coconut oil;• 2 cups all-purpose flour ;• 1 cup coconut sugar ;• 2 tsp baking powder ;• 1 tsp baking powder;• 1/2 tsp salt ;• 1 cup desiccated coconut;;For frosting:;• 3 cups powdered sugar;• 2 Tbsp melted Earth balance or butter;• 3 tbsp vanilla unsweetened oat milk;• 1 cup shredded coconut for top of icing ;• 2 tbsp coconut rum (optional)” ]1. Prep: Preheat oven to 350 degrees F ;2. For cupcakes: Mix lemon juice and oat milk together. In a separate bowl, combine dry ingredients. Add melted coconut oil to lemon juice and oat milk and mix together. Slowly add the wet ingredients into the dry ingredients and mix until combined. Pour batter into cupcake pan evenly. (Use liners or grease pan);3. Bake: Bake in the preheated oven for about 16 to 18 minutes. Check to ensure done – the cupcakes should have risen and toothpick should come out dry. Set aside to cool.;4. For frosting: Whip sugar with vegan butter and add in oat milk and coconut rum. If not using coconut rum, add extra tbsp of oat milk. ;Frost: Frost cupcakes and sprinkle desiccated on top for snowy cupcakes![/lt_recipe]