Coconut Brulee Cupcakes
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
12
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Course
Dessert, Baked Goods
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Cuisine
Vegan
Coconut Brulee Cupcakes
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- flax meal or other egg replacer for 2 eggs, 2 tbsp; mixed with 5 tbsp warm water
- coconut oil 2 tbsp
- almond milk 1/2 cup
- white sugar 3/4 (unit unknown
- all-purpose flour 1 cup
- baking powder 1 tsp
- salt 1/2 tsp
- - [For the top layer)
- Earth Balance margarine 3 tbsp
- brown sugar 5 tbsp
- almond milk 2 tbsp
- unsweetened shredded coconut 1/2 cup
Instructions
- Mix together flax meal and warm water and let sit for 2-3 minutes until it has thickened.
- Add the coconut oil, almond milk, and sugar. Mix until incorporated.
- Sift in flour, baking powder and salt.
- Preheat oven to 350F.
- Divide the batter among lined cupcake pans (either 24 mini-cupcakes or 12 regular sized cupcakes).
- Bake for 25-30 minutes or until a cake tester comes out clean when poked in the middle. You can also bake this in an 8x8 square pan (just make sure to grease and flour the pan)
- While it's baking, prepare the top layer by beating the Earth Balance and brown sugar together until incorporated.
- Add almond milk and coconut and beat until fluffy. Spread over the cupcakes/cake and broil until the coconut is golden and the top is bubbling.
- Remove from oven, let cool on a wire rack (if you made them into cupcakes, remove and make sure you put some paper towel under them because it'll get a little oily.
Notes
- Recipe adapted from The Antique Appetite
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