Vegan Coconut Lime Cupcakes
Eggless lime and coconut cupcakes with creamy coconut frosting on top.
Ingredients
Cupcakes:
- 280 ml Light coconut milk (the tinned kind)
- 2 Teaspoons Lime juice
- 230 g Self-raising flour
- 180 g Caster sugar
- ½ Teaspoon Vanilla extract
- 2 Tablespoons Extra virgin coconut oil, melted (30g)
- Zest of 1 lime
Coconut frosting:
- 90 g Extra virgin coconut oil
- 450 g Icing sugar
- 4 Tablespoons Light coconut milk (tinned)
To top:
- Lime zest
- Desiccated coconut
Instructions
Cupcakes:
-
Preheat your oven to 180°C (160°C for fan ovens) and line a cupcake tin with 12 paper cases.
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Mix the coconut milk and lime juice together and set aside for 5 minutes.
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In a large bowl, mix together the flour and the sugar. Add the melted coconut oil and vanilla extract along with the coconut milk from the previous step. Mix well to make a smooth batter.
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Fold in the lime zest.
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Divide the cake batter between your 12 cupcake cases and bake for around 18 minutes or until a toothpick comes out clean. Transfer to a wire rack to cool.
Coconut frosting:
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Place the coconut oil into a large bowl. Mix in the icing sugar and coconut milk, a little bit at a time. If you want it to be softer, add more coconut milk and if you want it to be firmer, place it in the fridge for a while and/or add more icing sugar.
Assembly:
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Pipe or spoon some coconut frosting onto each cupcake. Top with a sprinkling of lime zest and desiccated coconut.
Recipe Notes
- Store in an airtight container at room temperature or in the fridge for up to 3 days. Frosting will become stiff if stored in the fridge so I recommend bringing the cupcakes to room temperature before serving.