Love this Choc Coconut Cupcake recipe - - perhaps substitute butter with almond meal and dates if vegan - try the No Egg Replacer obg.au/1317 instead of eggs if vegan. This egg replacer really works - tried and tested on the hardest muffins and they came out fluffy and light. ... by Lola Berry. lolaberry/recipes/choc-coconut-cupcakes/ This contains butter and eggs, so fine a vegan frosting recipe below from obg.au/967 Sweet Chocolate Frosting - Servings: 16 (Recipe frosts one 9-inch cake) Ingredients: - 1 ½ cup pitted dates - slightly moist. (soaked overnight if they are dry - dont soak in too much water, only a little, so sweetness is not expelled into water.) - ¾ cup ground almonds/almond meal - 1 ½ cup coconut milk - 1/8 tsp salt - 1 tbsp pure vanilla extract or 1 vanilla bean - 1 tbsp brown rice flour - ¼ cup coconut oil - liquefied, or olive oil - 4 tbsp agave syrup - 1/3 cup cacao powder. Directions: 1. Puree dates and ground almonds for a few minutes with a stick blender in a jug. 2. Add in coconut milk and puree until creamy and smooth. 3. Add in the rest of the ingredients and continue to puree until creamy and smooth. 4. Refrigerate for a few hours before frosting - only needs 1-2 hours. 5. Keep any leftover frosting or your frosted cake in the fridge. 6. Spread frosting over or inbetween layers of your cake and enjoy! YUM!
Posted on: Tue, 07 Oct 2014 22:33:39 +0000
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