Coconut Milk Cupcakes with Orange Coconut Topping
Jenny Dunklee | The Lazy Vegan Baker: 
Serves: 12
 
Ingredients
  • Orange Coconut Topping
  • 1 orange, zested and juiced
  • 1½ cup unsweetened flaked coconut
  • ⅓ cup maple syrup
  • 2 tablespoons non-dairy butter or margarine
  • 3 tablespoons full fat canned coconut milk
  • Coconut Milk Cupcakes
  • 1¾ cup all purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup full fat canned coconut milk
  • ¼ cup vegetable oil
  • ¼ cup unsweetened non-dairy yogurt
  • 1 tablespoon apple cider vinegar
  • 1½ teaspoons vanilla extract
Instructions
  1. Topping:
  2. In a medium saucepan, bring all the ingredients to a simmer until sugar is completely melted. Let simmer for 3 minutes, then take off heat and pour into a bowl. Let cool completely, then cover and refrigerate for a minimum of 8 hours.
  3. Cupcakes:
  4. Preheat oven to 350F.  Line a 12 cup muffin tin with cupcake liners.
  5. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  6. In a separate bowl, mix the coconut milk, oil, yogurt, vinegar and vanilla.
  7. Add the wet ingredients to the dry ingredients, mixing until well combined.
  8. Divide between prepared cupcake liners and bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool completely and then spoon heaps of topping on each cupcake.
  10. Enjoy!
Notes
Make the topping at least a day ahead of time. This is so the flavors can blend and the coconut will get softer.
Recipe by The Lazy Vegan Baker at https://thelazyveganbaker.com/2015/08/21/coconut-milk-cupcakes-with-orange-coconut-topping/