Today the prompts are connected to a vegan cupcakes recipe that I’ve remixed and remastered.
See a few prompts and the revised recipe below.
Another dreary love song _______________________________
Vegan Coconut Cupcakes
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup canola oil
1 cup sugar
1 tablespoon vanilla extract
1 1/2 cups coconut milk
1 cup unsweetened coconut flakes
Vegan Coconut Frosting
1 cup coconut oil, kept in solid form
1 teaspoon vanilla extract
3 tablespoons coconut milk
1/4 unsweetened coconut flakes
1 cup powdered sugar
Preheat oven to 350 degrees and line cupcake trays with paper cups.
In a large bowl, sift together flour, baking soda, baking powder, and salt.
In a separate bowl, mix together oil and sugar, then add coconut milk, vanilla, and unsweetened coconut flakes.
Add dry mixture to wet and mix until combined. The batter will be shiny and sticky.
Scoop batter into cupcake liners, filling about 2/3 full. Bake in oven for 16 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
To make frosting, beat coconut oil in a mixer until smooth. Add vanilla, coconut milk, and coconut flakes, then add in the powdered sugar (while mixer is blending).
Pipe your frosting onto your cupcakes or smooth frosting on with an inverted spatula.
Sprinkle with dried pineapple flakes or toasted coconut flakes and enjoy! (Makes 12 cupcakes; recipe can be doubled.)