How to make Vegan Margarita Cupcakes recipe
January 30, 2023How to make Vegan Strawberry-Banana Cupcakes recipe
January 30, 2023These vegan Pina Colada cupcakes are a delicious and unique twist on a classic summer favorite. Made with coconut milk, pineapple, and rum extract, these cupcakes are sure to be a hit at any summer gathering. The cupcakes are moist and fluffy, with a hint of coconut and pineapple flavor. The frosting is a creamy coconut cream cheese frosting, with a hint of rum extract for a tropical twist. These cupcakes are sure to be a hit with vegans and non-vegans alike!
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the coconut milk, oil, sugar, and rum extract until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the pineapple and coconut.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the coconut milk, oil, sugar, and rum extract until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the pineapple and coconut.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut milk
1/4 cup vegetable oil
1/2 cup granulated sugar
1 teaspoon rum extract
1/2 cup crushed pineapple, drained
1/2 cup shredded coconut
