VM Vegan Desserts Lukas Breucha VM Vegan Desserts Lukas Breucha

COCONUT CUPCAKES

COCONUT CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES
  • 2 1⁄2 cups (300 g) (11oz) flour
  • 1 cup (220 g) (7.8oz) sugar
  • 2 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1⁄2 tsp salt
  • 2 tbsp coconut
  • 1 tsp vanilla extract
  • 6.75 ounces (200 g) water
  • 2⁄3 cup (150 g) (5.3oz) sunflower oil

    FOR THE BALLS
  • 1⁄2 cup shredded coconut
  • 1⁄2 cup almond flour
  • 1⁄4 cup agave syrup
  • 1⁄4 cup coconut oil
  • grated coconut for the coating

    FOR THE DECORATION
  • 3 cups (720 g) (25oz) creamy cheese
  • grated coconut
  • 12 coconut balls
  • NUTRITIONAL VALUES

    Calories: 183kcal
    Fat: 12.4g (4.5g S.Fat)
    Carbs: 12.9g
    Protein: 5.2g
    Sugar: 6.6g
    Sodium: 144mg

    METHOD

    Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, coconut, and baking powder). Combine the vanilla extract, water, and sunflower oil in a mixing bowl. To combine, stir everything together. Fill each cupcake liner halfway with batter.

    Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

    To make the balls, melt the coconut oil in a double boiler. In a mixing bowl, combine the shredded coconut, almond flour, agave syrup, and coconut oil until a smooth and compact dough forms. Form the dough into small balls and roll them in grated coconut. Before using, place them in the refrigerator for a couple of hours.

    Refrigerate each cupcake after decorating with creamy cheese. Roast the grated coconut in a hot pan before placing it on a long plate. Top each cupcake with a toasted coconut ball and a handful of toasted coconut.
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