Low Iodine Vegan Coconut Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

4.8

(8)

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Ingredients

12 servings

For the cupcakes

1 can (13.5 oz) full-fat coconut milk, well shaken
1 tbsp apple cider vinegar
1 ¾ cups all-purpose flour
1 cup organic cane sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
⅓ cup coconut oil, melted and cooled
1 tsp coconut extract
1 tsp vanilla extract

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
3 tbsp full-fat coconut milk
½ tsp coconut extract
¼ tsp salt

For serving

½ cup unsweetened shredded coconut, toasted (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2
If using toasted coconut for garnish, spread the shredded coconut in a small dry skillet over medium heat and cook, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and set aside.

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