Lemon Coconut Cupcakes

My cousin Courtney is having  day-long stag today, starting in the spa and ending with a drunken 4am breakfast at Denny’s (if all goes well).

I couldn’t make it to all the day’s activity’s  and I didn’t want to drop in at the spa empty handed. At first I thought Champagne but then I thought why would a bride want alcohol on her stag when she can undermine all that pre-wedding dieting and thousands of sit ups with cupcakes?

So I did a slight variation of cupcakes of I’ve done a few times on this blog before. Presenting: Coconut Lemon Cupcakes! They even look a little bridal.

Cupcakes:

In one bowl mix:

1.5 cups of flour

1 cup sugar

1 tsp baking soda

1/2 salt

Then separately mix:

3/4 cup of coconut milk (full fat version)

1/3 cup vegan butter

1 tsp vanilla

1 tsp white wine vinegar

Juice of 1/2 lemon

Zest of 1 lemon

Mix the two together and cook at 350.

Nothing really new with the icing my friend Alison told me that she beats her icing for a really long time to make it extra fluffy and so I tried it with great results:

1-2 cups icing sugar (to get desired thickness)

Juice of 1/2 lemon

1 tsp vanilla

1 brick of Earth Balance shortening (probably like 1/2 cup if you’re using something else)

1/3 to 1/2 cup coconut milk

The bride getting pampered

PS. Also wanted to share this article on this new vegan chicken that is fooling meat eaters!

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2 Comments Add yours

  1. Those are definitely some fancy cupcakes…definitely fitting for a bride to be. They belong on a cover of a vegan bridal magazine 🙂 I love that it has lemon in it.

    1. LindsayODonnell says:

      Thanks! 🙂

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