My Melody Vegan Cupcakes

My Melody Vegan Cupcakes

♫ Listening to: Dollhouse by Melanie Martinez

Vegan Coconut Cupcake Ingredients:

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups shredded coconut
  • ⅔ cup coconut oil
  • 2 tablespoon lemon zest
  • 1 ½ cups sugar
  • 2 cups coconut milk
  • ½ cup nondairy milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon apple cider vinegar

Vegan Coconut Cupcake Directions:

Preheat the oven to 350° and melt the coconut oil in the oven while it’s preheating.

Line 2 muffin pans with ~18 paper liners.

Combine vinegar and soymilk and let sit. In another bowl, sift the flour, soda, powder, and salt.

Add oil, sugar, lemon zest, and vanilla to the soymilk mixture and stir well. Sift dry ingredients into the wet and mix until smooth.

Add the coconut and mix until incorporated.

Fill the baking cups about ⅔ full.

Bake for 24 minutes, until when you insert a toothpick into the center of one, it comes out clean.


Vegan Coconut Frosting Ingredients:

  • ½ cup homemade vegan butter (or sub earth balance or Miyoko’s butter)
  • ½ cup organic palm shortening
  • 1 tablespoon vanilla extract
  • 3 cups organic powdered sugar
  • 2 cups organic shredded coconut, blended until fine
  • 1 package of speculoos cookies (I get mine from Trader Joe’s)

Vegan Coconut Frosting Directions:

Whisk the earth balance, palm shortening, and vanilla using a handheld mixer or stand mixer with the whisk attachment.

Sift in powdered sugar, a cup at a time, adding a tablespoon of non-dairy milk periodically if needed.

Add blended coconut and mix well.

Spoon onto cooled cupcakes. I used an ice cream scoop to help make them round.

Vegan coconut cupcakes with coconut frosting

Grate speculoos cookies on the edges to make them rounded like ears.

Vegan speculoos cookies


Vegan Pink Icing and Chocolate Eyes Ingredients:

  • ½ cup cacao butter, melted on low on stovetop
  • ½ cup coconut oil, melted on low on stovetop
  • ½ to 1 cup powdered sugar
  • red food coloring (I used color garden)
  • ½ package of vegan chocolate chips

Vegan Pink Icing and Chocolate Eyes Directions:

Melt a half bag of vegan chocolate chips in a double boiler or in a small pot on low heat.

Transfer melted chocolate to a squeeze bottle or piping bag fitted with a small round tip (or you can always use a baggie with the cornet cut off to make a hole).

Draw eyes onto parchment paper laid over a cutting board or plate.

Clear out a shelf in your fridge and one in your freezer.

Place eyes in your freezer to harden.

Whisk the icing ingredients together over medium heat until it’s completely melted and reaches the desired consistency and color.

Remove from heat, dip the cookies into the icing and poke them into the cupcakes.

Place the cupcakes into the fridge for the icing to harden.

Remove the cupcakes from the fridge to spoon or brush the icing to make My Melody’s hood.

Place the cupcakes into the fridge for the icing to harden.

Remove the cupcakes from the fridge to carefully apply the eyes. (I had to remove the eyes one-by-one from the freezer to do this, since they’re so thin, they start to melt the second they make contact with your warm fingers.)

Return the cupcakes to the fridge until they’re ready to be served.

Vegan My Melody Cupcakes

My Melody Vegan Cupcakes

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