Thursday, 2 April 2020

Coconut Cupcakes for Easter

Make these cute spring cupcakes just in time for Easter!

Easter baking is just so much fun, the pretty pastel colours and lovely little chocolate eggs - although nothing to do with the traditions of Easter at all haha! 
The coconut in these cupcakes is just so refreshing and light you wouldn't want to spoil them with any additions. But I think the main part of this recipe is to show off the decorative Easter toppings that I just had to make. I had so much fun making the little nests and bunny ears and you can really get creative with ideas for Easter. I always find Pinterest is my go-to for lots of inspiration and there are so many ideas if you're looking for things to do with children, which my cupcakes are definitely perfect for! 
When making the nests you can easily substitute white chocolate for dark/milk (check it is vegan) and add other vegan eggs if you like!

Check out my other easter recipes for more inspiration!

Easter Mini Egg Cookies
Easter Rocky Road


Prep: 15-20 minutes
Cook: 15 minutes
Serves: 14 cupcakes


200g Self-raising flour
200g Caster sugar
250ml Soya milk + 1tbsp Apple Cider Vinegar
75g Coconut oil.
75g Desiccated coconut
1tsp Coconut extract
1 tsp Baking soda
Pinch of salt
250g Vegan butter
500-600g Icing sugar
3tbsp Coconut cream
2tsp Coconut extract
x1 shredded wheat
x3 heaped tbsp desiccated coconut
70g Vegan white chocolate
1tsp Golden syrup
White fondant - bunny ears
Vegan chocolate eggs


✿Preheat your oven to 180℃ and line a 12-hole cupcake tray with cases. I had to use x2 baking trays for the remaining cupcakes or just bake in separate batches.
✿Add the ACV to the soya milk, stir and leave to curdle to create a 'buttermilk'. Melt your coconut oil and leave to cool.
✿In a large bowl, add flour, sugar, baking soda and salt and stir together.
✿Pour in the milk, oil and coconut extract and mix together gently till there aren't any lumps.
✿Fold in the desiccated coconut evenly throughout the batter then spoon into the cupcake cases. 
✿Bake for about 15 minutes until slightly golden on top and a knife inserted comes out clean. Leave to cool completely.
Make your buttercream. Using an electric mixer, beat the butter and coconut cream together until smooth and creamy about 5 minutes.
✿Gradually add the icing sugar about 100g at a time making sure to scrape down the sides of the bowl. Keep mixing till the mixture doubles in size and is fluffy. Add the coconut extract and mix. 
✿Once the cakes have cooled you can pipe or spread the buttercream on top. 
✿To make the nests - melt the white chocolate. In a mixing bowl, crumble the shredded wheat and add the coconut. Pour over the chocolate and syrup and mix together till combined and sticky - this is the fun part!
✿Grease a cupcake tray and divide the mixture into four of the cupcake holes. Press against the sides and on the bottom to create a nest shape. Place in the fridge to set.
Once ready to use bring to room temp and then carefully use a knife to pop them out of the holes. Place on top of cupcakes and add your eggs. Enjoy and Happy Easter baking!



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