Mostly a Vegan Baking Website. But, things that this vegan Mama finds interesting too~
Wednesday, February 16, 2011
Coconut Chocolate=Love Vegan Cupcakes (gluten free)
My sister is crazy mad in love with coconut. Shredded coconut in particular.
Shredded coconut on top of a cupcake.
"A moist chocolate cupcake", she declared, "with marshmallow frosting".
Alright, this was a no worry in my book, and I was very happy to create this for her.
Of course the base of the cupcake is from my Chocolate=Love vegan cake. Then I used Suzanne's Ricemellow Creme and rolled the top in organic shredded coconut. Simple!
My sister spent the afternoon blissed out.
And as always, I am happy to spread the vegan love.
Check under Recipes for the Chocolate =Love vegan cake recipe.
Then just line a cupcake pan with liners and pour batter evenly amongst the 12 cavities.
Bake at 325 degrees for 14-18 minutes or until cupcakes spring back when touched and toothpick inserted comes out clean.
Let cupcakes cool completely before spreading them with Suzanne's Ricemellow Creme. (a non-dairy, vegan, gluten free product)
Then roll top in organic unsweetened coconut.
Bliss out-
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