Saturday 29 June 2013


Short of calling them airy fairy puffy-cloud feather-light delights, these cupcakes really do melt in the mouth. The centre texture is extraordinarily fluffy with a delicate, crumbly exterior.
If you weren't convinced about vegan baking before then this is sure to change your mind.


(makes 12)
- 1 cup all purpose flour
- 1/2 cup wholegrain flour
- 2 tsp baking powder
- 1/2 cup grated coconut
- 1/2 cup sugar
- 1/2 cup coconut milk
- 1/4 cup sunflower oil

Mix all the dry ingredients in a large mixing bowl.

Combine the coconut milk and sunflower oil in another small bowl and add that to the dry ingredients. Beat to form a thick, gooey mixture.

Line (or grease with oil) a cupcake tin and scoop the cake batter into each cupcake mould.

Bake in a pre-heated oven, gas mark 5, for 25-30 minutes or until the cupcakes have risen slightly and are golden brown.

Leave to cool on a wire rack. Enjoy!