Coconut cake with fresh pineapples baked inside topped with coconut frosting and a cherry on top
The Jovian moon Callisto was discovered in 1610 by Galileo. The surface of the moon is heavily cratered and there is a strong possibility that a subsurface ocean of liquid water exists making this moon a good candidate for future human bases among the Jovian moons.
The best part of these cupcakes is that they are completely vegan! I did have a frightening moment whilst baking these though... About 6 minutes after I popped these cakes into the oven did I notice the unopened bottle of apple cider vinegar, after shouting out a few select words did I take them out of the oven. Vinegar is an important ingredient in vegan baking as it is used for leavening and flavor enhancement. So I divided the tablespoonful of apple cider vinegar among the half baked cakes stirred it around then put them back into the oven and hoped for the best.
I must say that these cakes turned out fabulous despite my baking flaw! This was my first time baking vegan cupcakes and I honestly wouldn't have been able to tell that they were vegan had I not baked them myself! They were very delicious and make for the perfect summertime treat.
They came out super cute despite my misadventure
Piña Colada Vegan Cupcakes:
1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup canola oil
1 cup coconut milk
2 tbsp vanilla extract
1 tbsp apple cider vinegar
1/3 cup fresh pineapple, diced
1/4 cup coconut flakes
Coconut Vegan Frosting:
1/2 cup Earth Balance (or refined coconut oil)
2 tsp vanilla extract
4 cups powdered sugar
1/4 cup coconut milk
2 cups coconut flakes
15 Bing cherries
Directions:
1. Preheat oven to 350 degrees. Line a cupcake pan with baking cups.
2. In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar; set aside.
3. In a medium bowl combine oil, milk, vanilla, and vinegar (don't forget the vinegar!!).
4. Combine the wet and dry ingredients, beat until smooth.
5. Fold in coconut flakes and diced pineapple. Evenly distribute batter amongst baking cups (makes about 15) and bake for 10-15 minutes or until a toothpick comes out clean.
6. Let cool completely then frost!
7. Dip the frosted cupcakes in coconut flakes and top each with a cherry.
Frosting:
Beat the Earth Balance and vanilla together then add the powdered sugar one cup at a time. Add milk 1 tablespoon at a time until desired frosting consistency.
I must say that these cakes turned out fabulous despite my baking flaw! This was my first time baking vegan cupcakes and I honestly wouldn't have been able to tell that they were vegan had I not baked them myself! They were very delicious and make for the perfect summertime treat.
They came out super cute despite my misadventure
Piña Colada Vegan Cupcakes:
1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup canola oil
1 cup coconut milk
2 tbsp vanilla extract
1 tbsp apple cider vinegar
1/3 cup fresh pineapple, diced
1/4 cup coconut flakes
Coconut Vegan Frosting:
1/2 cup Earth Balance (or refined coconut oil)
2 tsp vanilla extract
4 cups powdered sugar
1/4 cup coconut milk
2 cups coconut flakes
15 Bing cherries
Directions:
1. Preheat oven to 350 degrees. Line a cupcake pan with baking cups.
2. In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar; set aside.
3. In a medium bowl combine oil, milk, vanilla, and vinegar (don't forget the vinegar!!).
4. Combine the wet and dry ingredients, beat until smooth.
5. Fold in coconut flakes and diced pineapple. Evenly distribute batter amongst baking cups (makes about 15) and bake for 10-15 minutes or until a toothpick comes out clean.
6. Let cool completely then frost!
7. Dip the frosted cupcakes in coconut flakes and top each with a cherry.
Frosting:
Beat the Earth Balance and vanilla together then add the powdered sugar one cup at a time. Add milk 1 tablespoon at a time until desired frosting consistency.
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