Coconut Agave Cupcakes with Chocolate Buttercream Cupcakes


This is a slight variation from Vegan Cupcakes Take Over The World, a wonderful book for anyone who loves vegans and/or loves cupcakes. This recipe calls for some perhaps more unusual (and expensive) ingredients like agave nectar. For other delicious recipes that call for stuff you might already have in your pantry I would definitely recommend checking out her book from your local library or checking out her website. The reason I’m using this one is because with a mother who is diabetic it’s always good to find desserts that don’t completely depend upon traditional sugar (though obviously the frosting kills it, oh well).


2/3 cup coconut milk (I used the Vanilla So Delicious variety, not the stuff that comes from a can)

1/2 teaspoon apple cider vinegar

2/3 agave nectar (I actually ran out and was short about a tablespoon or so, and added about two tablespoons or so of cinnamon sugar–super delicious)

1/3 cup canola oil

2 teaspoons of vanilla extract

1 and 1/3 cups of all purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Line your muffin pans with cupcake liners and preheat oven to 320 F. Mix together the coconut milk and the vinegar and let it curdle a bit (this sounds gross, but it actually is awesome at making your cupcakes absolutely moist and tender and beautiful, trust me). Then mix everything else together and fill your cupcake liners until it’s about 2/3 full. It should make about 12 cupcakes. Then pop ’em in the oven for 20 minutes and let them cool. when they’re cool you’re ready to pop on the buttercream:


1/4 margarine (softened–or in my case melted a little bit in the microwave)

1/4 cup non hydrogenated shortening

1/2 cup unsweetened cocoa powder

2 1/2 cups of powdered sugar

3 tablespoons of coconut milk

1 1/2 teaspoons of vanilla extract

Beat it all together and pipe it on (or in my case be ultra lazy and put on with a spoon).

Just so you know I didn’t really taste coconut flavor in any of the cupcake or the icing, but it somehow added a little somethin’somethin, if I do say so myself. It seems moister, creamier, but maybe a little denser (though maybe that’s because I mixed it a bit too much). I find baking to be so finicky that I give up on perfection, but even if things aren’t perfect, you know it’ll be delicious.


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