1 3/4 C self-raising flour
1/2 tsp baking powder
1/2 C non dairy margarine
1/2 C caster sugar
1 Tbsp fine lemon zest
1/2 C shredded Coconut
1 3/4 C Almond Milk
2 C icing sugar
2 Tbsp vegan margarine
1 Tbsp Vanilla Extract
Preheat the oven to 160° C / 325° F.
Sift together the flour and baking powder.
Cream the vegan margarine, sugar and lemon zest together in a large bowl until light and fluffy.
Stir in the coconut, half the non dairy milk, and sift in half the flour.
Mix well. Fold in the remaining flour and the non dairy milk and mix until evenly blended.
Spoon the mixture into small cup-cakes paper cases.
Bake for 20 minutes, or until golden brown, well risen and spongy.
Turn off the heat, but allow the cakes cool for an extra 5 minutes
before removing and cooling on wire racks.
Prepare the icing topping:
Sift the icing sugar into a bowl.
Stir in the vanilla and vegan margarine.
Ice the cupcakes whilst the cake is cooled down.
Serve warm or cool.