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Coconut Coffee Lover

  • 15servings
  • 40minutes

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Source: www.godairyfree.orgReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsP
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Coffee Cupcakes:

  2. 1/2 cup So Delicious Vanilla Coconut Milk©

  3. 1 teaspoon apple cider vinegar

  4. 1-1/4 cups all-purpose flour

  5. 3/4 cup sugar

  6. 1/3 cup cocoa powder

  7. 1/4 cup coconut flakes, lightly toasted

  8. 1 teaspoon baking powder

  9. 1/2 teaspoon baking soda

  10. 1/4 teaspoon salt

  11. 1/2 cup fresh prepared coffee, cooled

  12. 1/4 cup oil (canola or grapeseed oil work well)

  13. Espresso Icing:

  14. 1/2 cup dairy-free margarine (such as Earth Balance)

  15. 1/2 cup non-hydrogenated vegetable shortening (such as Spectrum Shortening )

  16. 3 cups powdered sugar

  17. 1/4 cup cocoa powder

  18. 2 tablespoons espresso coffee grounds

  19. 2-3 tablespoons So Delicious French Vanilla Coconut Milk Creamer©

  20. 15 dark chocolate covered expresso beans

Instructions Jump to Ingredients ↑

  1. For the Cupcakes:

  2. Preheat your oven to 350Fº.

  3. In a small cup, combine the So Delicious Vanilla Coconut Milk© and vinegar. Set aside.

  4. In a large mixing bowl, combine the dry ingredients. Add the wet ingredients, including the coconut milk and vinegar. Gently stir until incorporated, making sure not to over stir.

  5. Pour the batter into 15 paper lined muffin pans.

  6. Bake for 23-25 minutes, or until a toothpick inserted into the cupcake comes out clean.

  7. Place on a rack, and let cool completely.

  8. For the Icing:

  9. In a bowl, cream together the margarine and shortening until creamy.

  10. Add the powdered sugar a cup at a time, beating until creamy after each addition. Add the coffee, and cocoa powder. Add the So Delicious French Vanilla Coconut Milk Creamer©. Cream together until combined.

  11. Smooth onto cooled cupcakes, or use a bag to pipe the icing. Place an espresso bean on top of each iced cupcake.

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