pretty in pink

Bring the pink with these easy, sweet and tangy, one-bowl cupcakes .

INGREDIENTS:

| Cupcakes |

• 1 3/4 C (219 g) all purpose flour

• 1/4 tsp. baking powder

• 3/4 tsp. baking soda

• 1/4 tsp. kosher salt (like Diamond)

• 3/4 C (150 g) caster or granulated sugar (vegan)

• 1/4 C (57g) vegan butter (melted)

• 1 C (8 oz., 237ml) coconut milk (canned, room temp)

• 1 T vinegar (white or apple cider)

• 1 C (123 g) raspberries (fresh)

• 1 tsp. vanilla extract

• 1 T coconut extract

• 1/2 C (50 g) cup shredded unsweetened coconut (blitzed in a blender)

| Raspberry Buttercream |

• 3 1/2 C (420 g ) confectioner/powder sugar (sifted)

• 3/4 C (170 g) vegan butter (softened, unsalted preferred)

• 1/4 C (57 g) vegetable shortening

• 1 T coconut milk (canned)

• 1/4 C (30 g) raspberries (fresh)

• 1 tsp. vanilla extract

• pinch of salt (can leave out if using salted butter)

• 1/2 C (50 g) shredded unsweetened coconut (blitzed in a blender- for topping cupcakes)

You will need:

• Muffin tin(s)

• Muffin liners

• 2 large bowls (one for cupcakes, one for buttercream)

• Hand or stand mixer

• Cooling rack

• Whisk

• Sifter

• Spoons or ice cream scooper

  
  Makes 12 cupcakes

  
  

{ Prep }

• Bring butter to room temp for frosting

• Melt butter for cupcake batter

• Wash, rinse, and gently pat dry berries

• Sift confectioners/powdered sugar

• Line cupcake tins

• Blend coconut shreds in a high-powered blender or food processor

DIRECTIONS:

Preheat oven to 320°

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt with a whisk.

2. Add melted butter, coconut milk, extracts, and vinegar to the dry ingredients and sugar and mix on medium-low speed for 30 seconds.

3. Use a spoon or a rubber spatula and scrape down the bowl to ensure that the mixture is well combined.

4. Mix again for another 45 seconds- make sure that there are no dry spots.

5. With an ice cream scoop or spoons, fill tins 1/4 of the way up and add a couple of raspberries. Add more batter until tins are 3/4 full.

6. Place cupcakes on the middle rack and bake 25-27 minutes (depending on your oven) or until tops are firm and a toothpick comes out clean.

7. Remove cupcakes from oven and allow to cool for 10 minutes, then remove from tin and place on a cooling rack for at least 30 minutes.

8. BUTTERCREAM TIME!

9. In a large bowl, mix room temp butter and shortening on medium-low speed for 4-5 minutes so that butter becomes soft and fluffy. If you want nice silky buttercream, don’t skip this step.

10. Slowly mix in sifted powder sugar into butter mixture with a spoon or spatula (so the sugar doesn’t fly everywhere). Continue to mix on medium-low until fully incorporated.

11. Add in extract and a bit of milk (start slow, you can always add more), then mix for another 1-2 minutes or until buttercream is soft and pliable.  

12. Mix in raspberries with a spoon or spatula or with blender on low. Scrape down your bowl again to make sure that all the buttercream ingredients are well combined.

13. Add buttercream to a piping bag and top cupcakes with the frosting. Or if your old school, just slather it on with an offset spatula or butter knife.

14. Sprinkle coconut shreds on top of each cupcake.

15. Enjoy!

I hope you give this recipe a try and share them with someone you love. If you do, let me know how it turned out!

Thanks for spending some time,

xxx Debbie xxx