Why, I’m so glad you asked!
This is a very slight modification of the Coconut-Lemon Bundt Cake recipe in Isa Chandra Moskowitz and Terry Hope Romero’s wonderful vegan cookbook, Veganomicon. This cookbook is great; I highly recommend it.
Vegan Coconut-Lemon Cupcakes
Ingredients:
1 1/2 cups granulated sugar
2/3 cup canola oil
1 (14-ounce can) coconut milk
1/4 cup rice or soy milk
1/4 cup lemon juice
3 tablespoons finely grated lemon zest
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups shredded unsweetened coconut
A few tablespoons confectioner’s sugar for sprinkling
Method:
Preheat the oven to 350 degrees F. Lightly grease two 12-cup muffin pans, or use paper cupcake cups.
In a large mixing bowl, stir together the sugar, oil, coconut milk, rice or soy milk, lemon juice and zest, and vanilla.
Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Fold in the coconut.
Spoon the batter into the muffin pans. You may not need to use all 24 muffin cups if you’re trying to make big cupcakes.
Bake for approximately 45 minutes, or until cupcake tops are golden brown. A toothpick inserted into a cupcake should come out clean when they’re done.
Remove cupcakes from the oven and let cool for about 10 minutes, then remove cupcakes from the muffin pan.
When cool, sprinkle the cupcakes with the powdered sugar.
Yum!