Vegan Chocolate Caramel Coconut Cupcakes

Vegan Chocolate Caramel Coconut Cupcakes

  • Serves: 12 cupcakes
Vegan Chocolate Caramel Coconut Cupcakes

Vegan Chocolate Caramel Coconut Cupcakes

Ingredients

  • Canned Goods

    • 10 tbsp Coconut milk
  • Baking & Spices

    • 1 1/2 cups All-purpose flour
    • 1 tsp Baking soda
    • 3/8 cup Cocoa powder
    • 1 tsp Flakey sea salt
    • 1 cup Granulated sugar
    • 1 cup Nonhydrogenated shortening
    • 3 1/2 cups Powdered sugar
    • 1/2 tsp Salt
    • 1 cup Sugar
    • 2 1/2 tsp Vanilla
  • Oils & Vinegars

    • 1 tsp Distilled white vinegar
    • 1/3 cup Vegetable oil
  • Liquids

    • 1 cup Water

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Description

Sweet treats, Recipe and Tricks of the trade from this NYC gal and her itty-bitty NYC kitchen.

Ingredients

  • For the Cake:
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 cup water
  • 1 cup nonhydrogenated shortening
  • 3½ cups powdered sugar,
  • 2 tablespoons cocoa powder
  • 1½ teaspoons vanilla extract
  • 2-4 tablespoons of coconut milk
  • 1 cup sugar
  • ½ cup coconut cream, cold*
  • 1 teaspoon flakey sea salt

Directions

  • Preheat oven to 375F. Line 12 muffin tins with paper liners, set aside.
  • In a large bowl whisk together the flour, sugar, cocoa powder, baking soda and salt. Make a well in the dry ingredients and add the oil, vanilla, vinegar and water. Whisk together until smooth and lump-free.
  • Divide the batter between the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Cool the cupcakes on a wire rack while you make the caramel sauce.
  • Place a heavy-bottomed 2 or 3 qt. saucepan over medium-high heat and sprinkle about a tablespoon of the sugar into the bottom.
  • Lift the pan over the heat and shake/swirl the sugar until it starts to melt. Continue swirling the pan around until the sugar is all clump-free and melted.
  • Sprinkle some more sugar on top and repeat the swirl and shake over the heat until the new sugar is incorporated and melted into the first batch. (The sugar will start to caramelize at this point which is why you want to lift if off the heat, preventing it from burning.)
  • Repeat the previous step with the remaining sugar, sprinkling a little at a time until it is all melted and a dark amber color.
  • Remove the pan from the heat and add the coconut cream very gradually, whisking constantly.
  • If the mixture seizes up and clumps form, return it to low heat and continue to stir, breaking up the clumps until they dissolve. Stir in sea salt.
  • Pour caramel sauce into a glass jar and let it cool in the fridge or freezer while you make the frosting.
  • Beat the shortening until fluffy. Add the sugar and cocoa and beat for about 3 more minutes.
  • Add the vanilla and coconut milk, one tablespoon at a time, and beat for another 5 to 7 minutes until fluffy, adding more coconut milk if needed.
  • Spread or pipe the frosting onto the cooled cupcakes and drizzle with caramel sauce and sprinkle with flakey sea salt if desired.
  • notes
  • Serves: 12 cupcakes
thebakerchick.com

thebakerchick.com

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Title:

Descrition:

Vegan Chocolate Caramel Coconut Cupcakes

  • Canned Goods

    • 10 tbsp Coconut milk
  • Baking & Spices

    • 1 1/2 cups All-purpose flour
    • 1 tsp Baking soda
    • 3/8 cup Cocoa powder
    • 1 tsp Flakey sea salt
    • 1 cup Granulated sugar
    • 1 cup Nonhydrogenated shortening
    • 3 1/2 cups Powdered sugar
    • 1/2 tsp Salt
    • 1 cup Sugar
    • 2 1/2 tsp Vanilla
  • Oils & Vinegars

    • 1 tsp Distilled white vinegar
    • 1/3 cup Vegetable oil
  • Liquids

    • 1 cup Water

The first person this recipe

thebakerchick.com

thebakerchick.com

200 2

Found on thebakerchick.com