Vegan Coconut Vanilla Cupcakes


I created this recipe well over a year ago, for Jackson’s first birthday.  His closest friends have several severe allergies to eggs, all dairy products and tree nuts.  Finding a recipe that was vegan and tree-nut free wasn’t easy so I ended up creating my own. The product was delicious and devoured by all.  Our closest friends are 37+ weeks pregnant with their 2nd child (a girl!!). For toddler soccer this weekend I threw them a surprise baby sprinkling inclusive of….vegan cupcakes! When I first made this recipe, I used blueberries for the frosting since Jackson is a boy. This time, I used strawberries for an extra girly, pink theme. Feel free to get creative with the fruit you use (warning: blueberries are not in fact blue but purple. So yes, my son had a purple first birthday cake 😉 ) Enjoy!

20140928_095905Vegan Coconut Vanilla Cupcakes

Ingredients:

For the cupcakes:
-1c Earth Balance or other vegan butter
-1c sugar
-1 banana, smashed into a puree
-2 tbsp. ground flaxseed + 6 tbsp. warm water
-2 tsp vanilla extract
-1c coconut milk
-1 tbsp. apple cider vinegar
-2 1/2c all purpose flour
-1/2 tsp baking powder
-1/2 tsp baking soda
-2 tbsp. coconut flakes
-1 tsp kosher salt

For the frosting:
-10 strawberries or 1/2 blueberries or other fruit of choice
-3c powdered sugar
-1 tsp vanilla extract
-1/4c Earth Balance
-1/4c Earth Balance shortening or other vegetable shortening

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