Recipe: Toasted-Coconut Cupcakes with Coconut-Pecan-Fudge Frosting (vegan)

TOASTED-COCONUT CUPCAKES WITH
COCONUT-PECAN-FUDGE FROSTING

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
11/2 tsp. baking powder
1/4 tsp. salt
1/4 cup coconut oil
1 cup coconut milk
3/4 cup granulated sugar
1 tsp. vanilla extract
2 tsp. coconut extract
1/2 cup unsweetened shredded coconut

Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners.

In a medium bowl, sift together flour, cocoa powder, baking powder and salt.

Melt the coconut oil in a small saucepan over very low heat. Once melted, turn off the heat, but leave oil in the pan on the stove, so that it stays warm but does not solidify.

In a separate medium bowl, mix together coconut milk, sugar, vanilla and coconut extract. Stir in the melted coconut oil. Add the flour mixture in batches, beating well after each addition. Mix until smooth, then fold in the shredded coconut. Fill cupcake liners two-thirds full.

Bake for 24 to 26 minutes. Transfer to a wire rack and cool completely.

Frost with Coconut-Pecan-Fudge Frosting.

COCONUT-PECAN-FUDGE FROSTING

1/4 cup rice milk
2 Tbsp. cornstarch
scant pinch of salt
3/4 cup coconut milk
1 cup brown sugar
1 tsp. vanilla extract
1 Tbsp. bourbon, optional
1/2 cup pecans, coarsely chopped
1 1/2 cups shredded unsweetened coconut

Whisk rice milk, cornstarch and salt in a small bowl.

In a large, stainless-steel saucepan over medium heat, stir together the coconut milk and brown sugar. Cook, stirring occasionally, until mixture starts to boil. Turn down heat to low and cook, stirring occasionally, for 5 minutes.

Whisk the rice-milk mixture once more, and slowly pour into the coconut-milk mixture, stirring constantly to incorporate. Stir mixture continuously, until it darkens, gets very thick and smooth, and cornstarch is cooked, about 6 to 7 minutes.

Remove from heat and beat in vanilla and bourbon, chopped pecans and coconut. Stir until everything is coated and completely combined. Cool to room temperature before frosting cupcakes.

Makes 12 cupcakes
Adapted from source: Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz, Terry Hope Romero, and Sara Quin