Coconut & Lime Cupcakes

Hello all my friends - its been few days! I made these delightfully yummy gluten AND dairy free cupcakes and thought I would share them with you!

the lime and coconut together makes it pretty darn delicous! enjoy!

Coconut & Lime Cupcakes

• 2 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour
• 1 cup shredded coconut
• ¾ cup organic fructose sugar (or 1 cup organic cane sugar)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum
• ½ tsp salt

• 1 cup sweetened soy milk, room temp
• 3 large eggs, room temp
• ⅓ cup applesauce, room temp
• ⅓ cup virgin coconut oil, melted
• juice and zest of 1 lime

Preheat oven to 350 degrees F.
Line muffin tins with paper liners.

In a large bowl, whisk together the dry ingredients: flour, shredded coconut, sugar, baking powder, baking soda, xanthan gum and salt. Add in soy milk, eggs, applesauce, coconut oil, lime juice and zest. Whisk together well, until batter is smooth.

Pour the mixture evenly between the 12 muffin liners. Bake in the center of a preheated oven, until dome shaped and a toothpick inserted in the center comes out clean. About 20 minutes, depending upon your oven.

Cool the pan briefly, then gently pop out the cupcakes and continue cooling on a wire rack.

 Vegan Lime Butter-Cream Frosting

• ⅓ cup soy butter, room temp
• 2 ¼ cups powdered sugar
• 3 tbsp freshly squeezed lime juice
• zest of one lime

Place soy butter into a large mixing bowl and beat until it is fluffy (using a hand or stand mixer).
With mixer running slowly, add in 2 cups of powdered sugar, ½ cup at a time, and beat until crumbly. Scraping down the sides of the mixer as often as necessary.

Beat in lime juice and lime zest. Add in remaining powered sugar, beating slowly, until fully incorporated. Use immediately.

hope you enjoy these as much as I did - if you try them out let me know! 

much love ashleigh!