Vegan Margarita Cupcakes with Whipped Coconut Cream

Today my friend had a vaguely Mexican themed birthday party (read: excuse to eat burritos), so I wanted to make cupcakes that fit the theme. I knew a mutual vegan friend was attending so wanted to make sure there were sweets available that he could eat too. 

Rather than wing the recipe entirely, I decided to butcher a Women’s Weekly recipe for lime coconut cupcakes, and substituted a few things to veganise it: dairy milk for soy, butter for non-dairy margarine, and eggs for… tequila.

Heh.

I also thought it’d be a good excuse to try making whipped cream out of coconut cream. I had a can of it sitting around in my cupboard for months (I mistook it one time for coconut milk), and knew people had done it before using corn flour and stuff to firm it up. Unfortunately,  I also had a lingerie party to attend beforehand (that was not the unfortunate part) which ran way overtime. I’d made the cupcakes the night before and was left with no time to make whipped cream properly without being heinously late to the birthday party. 

The cream stayed super runny; not sure if this was because I panicked over lack of time, or didn’t decant enough of the excess liquid (see recipe below). Either way it was disappointing, but I still spooned it on top and tasted fine. I guess next time I’ll actually follow a recipe to a tee rather than try to wing it.

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Margarita Cupcakes (Vegan)

Makes approx. 24 regular sized cupcakes

Ingredients:

  • 250g non dairy margarine (I used Nuttelex)
  • 2 tsp coconut essence
  • 1 tbsp lime rind (I added extra lime juice at my discretion too)
  • 1 1/3 cups caster sugar
  • 1/2 cup tequila (I used Sierra; as far as I know it doesn’t contain casein, the animal product used in the processing of some alcohol)
  • 2/3 cup soy milk
  • 1 1/2 cups dessicated coconut.

Method:

  1. Preheat oven to 180°C (160°C fanforced). Line two standard muffin pans with paper cases.
  2. Combine margarine, essence, rind, sugar and tequila in a large bowl using electric mixer.
  3. Stir in milk and coconut, then flour. Divide into pans evenly.
  4. Bake for about 30 mins. I kept an eye on them and checked every 10 mins, as I had my oven on a bit higher than 160. 
  5. Once done, turn out of the pans and allow to cool on a wire rack. 

Whipped Coconut Cream

Ingredients:

  • 1 can coconut cream
  • 1 cup icing sugar
  • 1 tbsp corn flour

Method:

  1. Store can of cream in fridge night before use. Avoid bumping it or moving it. When ready to use, carefully take out of fridge, then quickly flip upside down.
  2. When you open the can, there should be some clear juice on the top of the cream. Decant that off (you can discard or make yourself a delicious beverage with it), and pour the cream in a mixing bowl. Try to get as much liquid off as I think that affects the whippiness of your cream.
  3. Use electric beaters to try and get as much air in as possible, adding sugar and corn flour in futile attempts to make a solid whipping cream.
  4. Cry and give up. Spoon your failure onto cupcakes, ready to try next time.

I topped the cupcakes with lime wedges rolled in sugar and lime zest. I should also probably warn you that your house will reek of booze for awhile, so bake in a well ventilated kitchen if you have children running around. Ha ha.

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5 thoughts on “Vegan Margarita Cupcakes with Whipped Coconut Cream

  1. I’m sorry you didn’t have success with your coconut whipped cream! I use it a lot and always get gorgeous fluffy cream so don’t give up! Make sure you use full fat coconut milk and I strain mine through a swivel to get rid of all the water. I thicken mine with coconut flour which has been the most successful and doesn’t give a floury texture or taste! Poppy 🙂

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