Coconut (non)Buttercream Mini Cupcakes

Dairyfree doesn’t have to mean dessert-free! Although it can be difficult to find yummy dairyfree desserts, we’re happy to report this recipe is climbing to the top of our favorites list. 

It’s nearly impossible to find a dairyfree icing (or any icing for that matter) without a million chemicals, so we decided to make our own. It was super easy and so delicious!

Ingredients:

  • 8 tablespoons dairyfree butter (we use Earth Balance Olive Oil)
  • 1 cup coconut milk (We use So Delicious Original Flavor)
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1 cup shredded coconut

1 cake mix (We used a vanilla Vegan cake mix from our favorite bakery “Sweetz” in Leesburg) -follow directions on cake mix for ingredients and baking instructions.

Directions:

Add dairyfree butter to mixer. Mix on medium until creamy. (2-3 min)  Slowly add powdered sugar to mixer. Keep a close eye on powdered sugar or it may disappear.  Mixture will be “crumbly” when done. Slowly add vanilla and coconut milk and turn mixer setting to low.  It’s seriously that easy. Blend on low until icing is creamy. If too dry, add a few more drops of milk. If it’s too wet, add a bit more powdered sugar.   Set icing aside and make cake mix. Fill mini cupcake pan 3/4 full.  Bake according to cake directions. Remove from oven and allow to cool.

Spread icing on cupcakes. Or dip top of cupcake in icing.  Roll in coconut.    Let the Chef taste his creation! Enjoy!   

*You can always substitute dairy for our dairyfree options at a 1-1 ratio.


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