Coconut Cupcakes

My sister's birthday is in a few days and I'm making her a coconut cake with some lemon buttercream frosting and maybe some raspberries. But before I make all that, I wanted to make sure I had a good recipe for the cake, so I tried out some coconut cupcakes. They are fluffy, soft, melt in your mouth sort of texture, and just a hint of coconut.

Vegan Coconut Cupcakes

Ingredients:

2 cups soy milk (or other non-dairy milk)
2 teaspoons apple cider vinegar
2 1/2 cups + 2 tablespoons all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
1 teaspoon coconut extract
4 teaspoons vanilla extract
1 cup sweetened shredded coconut

Directions:

Preheat oven to 350˚F.

Line cupcake pan with cupcake liners, or grease two 9-inch round cake pans.

Add the vinegar to the soy milk and set aside to curdle.

Sift flour, sugar, baking powder, baking soda, and salt in a large bowl.

Add vegetable oil, coconut extract, and vanilla extract to the curdled soy milk, and mix.

Pour liquid ingredients into the dry ingredients, and mix.

Fill cupcake liners 3/4 full and bake for 20 minutes, or until a wooden toothpick comes out clean.

Let cool, then frost with your choice of frosting (I used a vegan cream cheese frosting). Once frosted, sprinkle with coconut shreds.

Makes about 24 cupcakes.

P.S. be on the lookout for some Coconut Raspberry cake with Buttercream Frosting