Spring Nest Cupcakes with Vegan Coconut Buttercream Recipe
For more about this recipe: Sweet On Cupcakes…
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For more about this recipe: Sweet On Cupcakes
Ingredients
- Cupcakes:
- 3 Tbs. applesauce
- 1/4 cup sugar
- 1/4 cup brown sugar
- ⅓ cup vegetable oil
- ½ cup all-purpose gluten-free flour
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- ⅛ tsp. salt
- ½ tsp. cinnamon
- ½ tsp. allspice
- ¾ cups shredded carrots
- 1/4 cup shredded pineapple
- 1/4 cup shredded coconut
- Vegan frosting:
- 1 cup organic margarine, refrigerated
- 2 cups confectioners' sugar
- 1 tsp. coconut extract
Preparation
- Preheat oven to 350ºF.
- Add applesauce, oil, carrots, pineapple, and coconut to bowl and mix well. In a separate bowl, combine sugars, flour, baking powder and soda, salt, cinnamon, and allspice. Add dry ingredients to wet mixture and blend well.
- Scoop batter into lined cupcake tins, filling two-thirds. Bake for 14-16 minutes. Remove from oven and let cool.
- To make frosting: blend margarine until smooth. Add one cup of sugar, and blend well. Add second cup of sugar, and blend well again. With mixer on, add extract. Blend until incorporated.
- Once cooled, pipe/ice with frosting, and add toasted coconut for garnish (optional).
Nutrition Information
- Serving Size 1 cupcake
- Calories 330
- Carbohydrate Content 33 g
- Cholesterol Content 0 mg
- Fat Content 23 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 4.5 g
- Sodium Content 210 mg
- Sugar Content 28 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g