Coconut Cupcakes

Deep in concentration

I am in the process of attempting to find a good cupcake recipe to make for my birthday party next weekend.  So far, this recipe has been a success.  The original recipe came from one I found on vegweb.com but I made a few changes.  My favorite thing about this recipe is that it is a quick cleanup.  You use just one bowl!  I'm all about quick and easy.
I prepared a Buttercream Frosting to go with it and I wasn't impressed so I won't even share that recipe.  My best advice: make your own until I can come up with a good one! 
I also recommend not cooking these up in cupcake liners.  They were a bit sticky.

Coconut Cupcakes

    1 1/2 cups flour
    1 cup white sugar
    1/2 cup flaked coconut
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup almond milk
    1/3 cup canola oil
    1 teaspoon Almond extract
    1 teaspoon white vinegar
    12 cherries


1. Preheat oven to 350 degrees F. In a large bowl, mix together the flour, sugar, coconut, baking soda, and salt.  Add in the rest of the ingredients, adding the vinegar last. Stir until well combined.

2. Pour into cupcake liners and bake 30 minutes or until centers come out clean.  Remove from oven and allow to cool.

3. Frost with your favorite vegan buttercream frosting. Decorate with freshly toasted coconut and cherries.

Dearest and Marsella