These look like Hostess Sno Balls but are much healthier. They taste sublime, and are so very, very pretty.
Recipe information
Yield
makes 12 cupcakes
Ingredients
Coconut Frosting
Preparation
Step 1
Preheat the oven to 350°F. Line a muffin pan with 12 liners.
Step 2
Whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt. Set aside.
Step 3
Combine the vegan yogurt, coconut milk, and lemon juice.Set aside.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, combine the coconut oil, sugar, egg replacer, vanilla, and coconut extract. Beat for about 2 minutes on medium speed. Sift in the flour mixture in three batches, alternating with the yogurt/coconut milk mixture, and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary. Fold in the shredded coconut.
Step 5
Fill the liners three-fourths full with batter. Smooth the tops of the cupcakes with a butter knife or frosting spatula.
Step 6
Bake in the center of the oven for about 22 minutes, rotating the pan halfway through. Bake until golden and a skewer inserted into the center of a cupcake comes out clean. Transfer the cupcakes to a cooling rack and let cool completely before frosting.
Step 7
To frost the cupcakes, cover the tops of the cupcakes liberally with frosting, then roll gently in the flaked coconut.
Coconut Frosting
Step 8
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for about 2 minutes.
Step 9
Add the confectioners’ sugar in three batches, beating after each addition.
Step 10
Add the rice milk, coconut extract, and vanilla. Beat until light and fluffy, about 5 minutes.
Step 11
Spread the frosting with a butter knife or frosting spatula, mounding over the tops of the cupcakes.
