Vegan Lemon Coconut Cupcakes with Coconut Raspberry Frosting

• Vegan

• Produce

  • 1 Lemon, Zest and juice of
  • 1 Raspberries, fresh
  • 1/2 cup Raspberry puree

• Refrigerated

  • 1 cup Vanilla almond milk, unsweetened

• Canned Goods

  • 1/2 cup Coconut milk, full-fat

• Condiments

  • 5/16 cup Agave
  • 1 cup Coconut butter

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Cane sugar
  • 1 1/2 cups Flour
  • 2 tsp Lemon extract
  • 1/3 cup Powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1 1/2 cup Coconut oil

Found on parsnipsandpastries.com

Description

Ingredients

• ½ cup melted coconut oil
• ½ cup cane sugar
• ¼ cup agave syrup
• Zest and juice of one lemon
• 1 cup unsweetened vanilla almond milk
• ½ cup full fat coconut milk
• 2 teaspoons lemon extract
• 1½ cups flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup coconut butter
• 1 cup coconut oil
• ½ cup raspberry puree (from about 12 ounces of fresh raspberries)
• 2 teaspoons vanilla extract
• 1 tablespoon agave
• ⅓ cup powdered sugar
• Fresh raspberries, for garnish

Directions

• Preheat the oven to 350 degrees and line a cupcake tin with 12 cupcake liners.
• In a measuring cup or container, combine the almond milk, coconut milk, lemon extract, and the zest and juice from one lemon. Set aside.
• In a separate bowl or container, combine the flour with the baking powder, baking soda, and salt. Whisk well. Set aside.
• In a large bowl, combine the melted coconut oil, agave, and cane sugar. Whisk well until combined.
• Add a third of the flour mixture and whisk. Add a third of the wet mixture and mix well. Continue alternating between the flour and wet mixture, adding a third of each at a time.
• Mix well but do not over-mix (a few lumps are okay).
• Fill each cupcake liner about a third of the way full and bake cupcakes until they spring back when touched and a toothpick inserted in the center comes out clean, about 22-25 minutes.
• Puree the fresh raspberries and strain through a fine mesh strainer. Measure out ½ a cup.
• Gently melt the coconut butter until almond butter consistency. Soften the coconut oil until room temperature, but not melted. Blend the coconut butter in a high-speed blender with the coconut oil until incorporated.
• Add in the raspberry, vanilla, and agave. Blend until thoroughly mixed.
• Place the mixture in a bowl and slowly whisk in the powdered sugar until no lumps remain.
• Refrigerate the frosting until thickened, about a 30-45 minutes.
• Frost cooled cupcakes and top with a fresh raspberry.