Coconut Cupcake

After starting this blog, I am baking more often than before. My kids prefer home baked cakes. I also find it's good as you can control what goes into your cake like amount of butter, oil or sugar. Also you can customize to the need. So these days I end up baking once in every two weeks if not once a week. One thing for sure after blogging it is becoming difficult to diet. Instead I try to make it with healthy alternatives where ever possible. Don't ask me whether this cake is healthy..Judge it yourself
Recipe Source:Everything Vegan Baking cookbook by Lorena Novak Bull


Soya Milk - 1/2 Cup (room temperature)
Apple cider vinegar - 1 teaspoon
All purpose flour - 1 1/4 cup
Sugar - 3/4 cup (I have used brown sugar)
Baking powder - 1/2 teaspoon
Baking soda - 1 teaspoon
Salt - 1/4 teaspoon
Oil - 1/3 cup ( I have used sunflower oil)
Coconut milk - 1/2 cup (I have used low fat)
Vanilla extract - 1 teaspoon
Shredded coconut - 1 1/4 cup (I have used no sweet desiccated coconut )

Add Vinegar to soymilk and set aside for 10 mins. it will curdle and become thick
Add oil, coconut milk, vanilla mixture and mix well (you can use whisk or spoon to do so)
Swift together flour, sugar, baking powder, baking soda, salt. Add desiccated coconut and mix it well. Add this to wet ingredients gently and mix it gently till there is no lumps
Preheat the over at 180 oC or 350oF. Pour batter into paper lined cupcake or muffin trays. 
Back 20-25 mins or until toothpick comes out clean when inserted into center of the cupcakes. I have baked this as 2 batches

Allow it to cool for 10 mins. Remove from pans and place on wire racks to cool completely