My mom came over the night before to help me taste test and decorate them. They came out great! I couldn't believe how moist they turned out and the texture of the cupcake, frosting, and crunchy coconut was sooo good. It was acutally one of the best cupcakes I've tasted. As we know, I'm not a vegetarian or a vegan but I have a lot of respect for those that have made this committment. It really takes a lot of dedication and sacrifice. And it was fun taking on this challenge.
One note is that the eggs are unfortunately just for decoration if your vegan. They are whoppers! And I did use a yellow cake mix that was dairy free, egg free & nut free just to make life easier.
Vegan Coconut Cupcakes
yields 12 cupcakes
1 box Cherrybrook Kitchen Yellow Cake Mix (plus ingredients on the back of the box)
1/2 cup Earth Balance margarine, softened if its in sticks, not softened if its from the tub
4 cups powdered sugar
1/4 cup rice milk
1 teaspoon vanilla
3/4 cups shredded coconut