I went to a friend's wedding on Sunday and it was beautiful! The decorations were hand-made and so creative! On the tables there were magnets made from old scrabble tiles with pretty designs on them for the guests to take home. The centerpiece were white puffs that looked so cute! The cupcakes were displayed on color-coordinated and decorated tiers. I felt privileged to have my cupcakes among them. My friend is not vegan, but she is super vegan friendly and wanted me to bring vegan cupcakes and food for people to enjoy. When I was there I was worried she just asked me to bring the food so I would have something to eat, but then people started to come up to me asking for my Roasted Red Pepper Cashew Spread which I brought with marinated tofu, veggies and bread.
I was super excited for these cupcakes since I had never baked with coconut milk before and found that it allowed the margarine to mix better with the other ingredients and the cupcakes turned out ever more moist and soft than usual! I will definitely be using the coconut milk in my baking again.
Coconut Cloud Cupcakes
Vanilla Cake: ½ cup Soy Margarine 1 ½ cups Organic Raw Sugar ½ cup Silken Tofu 1 ½ cups Coconut Milk 2 tsp Vanilla 2 ½ cups Unbleached White Flour 1 Tb Baking Powder ½ tsp Salt
Coconut Frosting: 1/3 cup Margarine 2 cups Powdered Sugar ½ cup Shredded Coconut 2-5 Tb. Coconut Milk
Cream together the margarine and sugar until smooth. Add the vanilla and blend, then the tofu and blend some more. Pour in the coconut milk and blend until incorporated. Add the flour, baking power and salt and blend until just mixed in. Fill greased muffin tins, or cupcake cups about 2/3 full with batter. Bake at 350 degrees for 20 minutes. When cupcakes are done, the top should spring back when lightly touched.
Frosting: Blend the powdered sugar and margarine together. Add coconut milk, a little at a time, until you reach the desired texture. Add in the shredded coconut. When frosting the cupcakes, dip the frosted top in more shredded coconut.