I am all about the coconut oil, it is good for you, smells great and tastes great. I wanted to make cupcakes for valentine's day and thought I would look for a cupcake recipe that used coconut oil. I found a recipe Chef Chloe and it inspired my recipe. I substituted the coconut milk for regular milk (so it's not a vegan recipe anymore) and the canola oil for coconut oil. We made these for Valentine's Day and they were super yummy!
Here is the recipe I made them from:
Ingredients (makes 12 regular or 20 mini cupcakes)
- 1 3\4 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1\4 cup warm milk
- 1\2 cup coconut oil
- 1 tblsp apple cider vinegar
Directions
Heat oven to 350 degrees. Line muffin tins with paper cups or grease the tin with Pam. Mix together flour, sugar, baking powder, baking soda and salt into bowl. In a separate bowl beat coconut oil until smooth. Add warm milk in a stir (it must be warm otherwise the coconut oil will solidify and be chunky). Add apple cider vinegar to milk mixture. Mix dry ingredients into the wet and stir until smooth. Fill cups 2/3 full and bake for 15 minutes, or until toothpick comes out clean. Take out and let cool, once cooled ice with pink coconut icing. Enjoy!
Ingredients for Pink Coconut Icing
- 3 cups icing sugar (I didn't have any so I read online that you can put a cup at a time in your blender for 2 minutes on high and it turns it into icing sugar, they were right!)
- 1\2 cup coconut oil at room temperature
- 1\2 cup butter at room temperature
- 1/4 milk
- red food dye (optional)
Directions
Cream butter and coconut oil together, add 1 cup icing sugar and 1 tbl milk at a time until mixture is fluffy and smooth. Add a few drops of red food dye in while mixing until it is light pink.
 |
| Alida approved! |
