Vegan Easter Bunny Cupcakes

These fluffy almond coconut muffins bake up hearty and dense with amazing lightly sweet flavor. These can be topped with coconut frosting, or simply eaten plain.

Servings: cupcakes

Author: Kathy Patalsky

Ingredients

ALMOND-COCONUT CUPCAKES

½ cup shredded coconut (unsweetened)
½ cup raw almonds
1 cup flour, all-purpose
1 tsp baking powder
⅛ tsp baking soda
1 tsp sea salt
½ cup coconut sugar
1 tsp vanilla extract (or almond extract would be interesting too)
2 Tbsp virgin coconut oil, melted
½ cup non-dairy milk (about room temp)
¼ tsp cinnamon (optional)
½ cup + 2 teaspoon apple sauce (strongly advise to make a DIY raw version)

COCONUT MILK FROSTING

1 cup organic powdered sugar, sifting optional
1 can of coconut milk, using only the "cream" - can chilled in fridge overnight
½ tsp vanilla extract
1 Tbsp non-dairy milk
Optional cupcake garnishes: plant colors, sprinkles or/and additional coconut flakes

Instructions

Prep Notes: 1) Your coconut milk can needs to be fully chilled before using. this means sticking it in the fridge overnight before use. 2) DIY applesauce is encouraged for this recipe. I blended a small green apple with about 2-3 tablespoon of water to create my quick blender apple sauce. Store bought will work, but you might want to add in 1 tso fresh lemon juice to add some acidity that cooked applesauce can lose. 3) Preheat oven to 375 degrees and line cupcake tin with cupcake liners.Add the coconut shreds and raw almonds to a high-speed blender or food processor. Blend until smooth and four-like. Pour mixture into a large mixing bowl. Use your fingers to break up all the large clumps.Add in the flour, baking powder, salt and coconut sugar. Toss well to combine.Add in the vanilla extract, melted coconut oil. Whisk into the flour mixture. Then add in the non-dairy milk, optional cinnamon and applesauce. Continue to whisk well until a thick and fluffy batter forms.Scoop the batter into the lined cups.Bake at 375 for 10 minutes. Then reduce heat to 350 and bake for an additional 8-12 minutes. You want the fluffy tops to be firm and the center cooked through and fluffy.Fully cool cupcakes before frosting them.Frosting: Add the powdered sugar, vanilla and coconut cream (the white hard part of the chilled milk) to a tall medium mixing bowl. Using a mixer, blend from low to medium until nice and fluffy. Do not overblend or the frosting will start to lose its fluffiness. Transfer frosting to a bowl and place in the fridge to chill for about twenty minutes, while the cupcakes cool as well.Coloring your frosting? Before placing the frosting in the fridge, separate the frosting into smaller containers - however many different colors you will be using. Then whisk in the coloring materials very well to create the tints. (See post for details). Place in fridge.Final step: Frost the cupcakes. Optional: Roll edges in shredded coconut. Serve! Happy Easter, spring or rainbow season.
Add the coconut shreds and raw almonds to a high-speed blender or food processor. Blend until smooth and four-like. Pour mixture into a large mixing bowl. Use your fingers to break up all the large clumps.
Add in the flour, baking powder, salt and coconut sugar. Toss well to combine.
Add in the vanilla extract, melted coconut oil. Whisk into the flour mixture. Then add in the non-dairy milk, optional cinnamon and applesauce. Continue to whisk well until a thick and fluffy batter forms.
Scoop the batter into the lined cups.
Bake at 375 for 10 minutes. Then reduce heat to 350 and bake for an additional 8-12 minutes. You want the fluffy tops to be firm and the center cooked through and fluffy.
Fully cool cupcakes before frosting them.
Frosting: Add the powdered sugar, vanilla and coconut cream (the white hard part of the chilled milk) to a tall medium mixing bowl. Using a mixer, blend from low to medium until nice and fluffy. Do not overblend or the frosting will start to lose its fluffiness. Transfer frosting to a bowl and place in the fridge to chill for about twenty minutes, while the cupcakes cool as well.
Coloring your frosting? Before placing the frosting in the fridge, separate the frosting into smaller containers - however many different colors you will be using. Then whisk in the coloring materials very well to create the tints. (See post for details). Place in fridge.
Final step: Frost the cupcakes. Optional: Roll edges in shredded coconut. Serve! Happy Easter, spring or rainbow season.

Nutrition Estimate