Happy 2nd Birthday Coriander Kitchen!
May 3, 2013 § 1 Comment
Wow, two years has flown by! In the past two years I have written eighty posts and shared many stories and recipes with you. One of the reasons why I started this blog was to give people ideas on how to incorporate healthy meals into their everyday busy lives. I believe that there is a strong connection between diet and health and the quality of our lives. It all starts with what we put inside of ourselves.
For Coriander Kitchen’s second birthday, I decided to celebrate in style with a healthier version of the cupcake. Coconut cake is my favourite and I found a vegan recipe online by Chloe Coscarelli winner of Cupcake Wars. This cupcake is so delicious and really easy to make. It was super moist and you won’t even realize that it’s vegan.
Thanks for everyone for reading my blog and I hope that you enjoy what’s to come.
Chloe’s Coconut Cupcakes
1 ¾ cups all-purpose flour
1 cup (250 ml) sugar
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
½ tsp (2 ml) salt
1 cup (250 ml) coconut milk
½ cup (125 ml) canola oil
2 tbsp (30 ml) vanilla extract
1 tbsp (15 ml) white or apple cider vinegar
1 cup (250 ml) unrefined coconut oil (should be solid at room temperature)
3 cups (750 ml) powdered sugar
1 tsp (5 ml) pure vanilla extract
2 to 5 tbsp (30 – 65 ml) coconut milk (or other nondairy milk)
2 cups (500 ml) shredded coconut
To make the Coconut Cupcakes: Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
To make the Coconut Frosting: Using a handheld or stand mixer, beat the coconut oil until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon coconut milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all.