Coconut cupcakes

These are really moist and flavorsome-delicious with a cup of coffee or tea at any time of the day.


12 tablespoons of (1 ½ sticks) vegan butter, softened

¾ cup granulated sugar few drops vanilla extract

3 vegan eggs

¾ cup brown rice flour

¾ cornflour

2 teaspoons gluten-free baking powder

½ cup shredded coconut, soaked in ½ cup boiling water

For the topping

4 tablespoons butter, softened

2 cup confectioners’ sugar

2 tablespoons shredded coconut, toasted


1.Preheat the oven to 350°F. Line a 12- hole muffin pan with paper liners. Place all the ingredients in a food processor and whiz until smooth, or beat together in a large bowl.

2.Spoon the mixture into the paper liners and place in the Preheated oven for 12-15 minutes, until golden and risen. Remove the cakes from the oven and try to a wire rack to cool.

3.Place the butter and confectioners’ sugar in a bowl and beat together until pale and creamy, then stir in the toasted coconut. Spread a little frosting on each cake.

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