Light and fluffy, these birthday- and bakesale-worthy cupcakes are among the most delicious cupcakes I've ever enjoyed. They're moist and feather-light because the batter contains both egg-replacer and plain soy yogurt. These cupcakes are diverse, too; if coconut isn't your thing, just use vanilla extract instead of coconut extract in both the batter and frosting. Other flavors work great, too.
Vegan coconut cupcakes
1/4 c. soy milk
1 t. rice vinegar
1 c. unbleached flour
1/2 t. baking soda
1/2 t. baking powder
1/2 T. Ener-G egg replacer
1/2 c. sugar
dash of salt
scant 1/4 c. canola oil
1 1/2 T. plain soy yogurt
1/2 t. coconut extract
For the frosting
2 T. soy margarine
1 c. powdered sugar
1/2 t. coconut extract
1 T. soy milk (might need a little more)
optional: shredded coconut for garnish
Preheat oven to 325 degrees. In a small bowl, whisk together the soy milk and rice vinegar. Set aside. In mixing bowl, combine flour, baking soda, baking powder, egg replacer, sugar, and salt. Mix well, then add the canola oil, yogurt, and extract. Pour in the vinegar mixture and stir until barely combined (over-stirring makes for stiff batter and tough cupcakes). Oil cupcake pan if you aren't using papers, then fill each well slightly more than halfway. Bake for 13-18 minutes. Oven temps vary; take the pan out when a sharp knife inserted into a cupcake comes out clean. (Because thees cupcakes are so very fluffy and moist, the cupcakes may look less dry than your usual cupcakes. But if the knife comes out clean, they're done!) Allow to cool.
Combine frosting ingredients. Mix with electric mixer until fluffy. Apply generously, then roll the edges in optional coconut.
Left: my favorite cupcake pan, an antique Muffinaire.
they definitely look perfect!
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