Based on Classic Cupcakes, with a Maple Twist! by The Tasty Vegan
This is my version of that recipe:
275g white flour, self raising
150g brown sugar – char-free
1-1.5C shredded / desiccated coconut
125ml oil of your choice (eg sunflower, macadamia)
100ml milk of your choice (eg almond, rice)
2tbl golden syrup
Preheat the oven to 160°C fan-forced (= 180°C not fan-forced = 320°F)
Mix the dry ingredients (flour, sugar, coconut) in a large bowl.
Mix the wet ingredients, add to dry ingredients.
Add the golden syrup.
Stir til all ingredients mixed well.
Pour into paper-lined cupcake or muffin trays.
Bake for about 20 minutes or until golden brown, or until a wooden toothpick comes out cleanly when inserted.
The Tasty Vegan says DO NOT OPEN THE OVEN – It’s a crime against cupcakes, my oven is fan-forced, so I spin the cupcakes tray around half way through the cooking time, so they cook evenly.
Icing / frosting optional, they are sweet enough as it is.
These are moist, and don’t rise too much. Can be stored in the fridge – they will go cold, but unlike egg/dairy cakes which go stale, they maintain their freshness in the fridge.
Visit, the Tasty Vegan’s Classic Cupcakes, with a Maple Twist! and check out the original recipe.