Recipe – Lemon & Coconut Cupcakes

I am slowly removing oils from my meals and refining my recipes to include oil free baking.  This recipe previously called for 1/2 C vegan margarine and it was replaced by 1/2 C of unsweetened apple sauce.

Lemon Coconut Cupcakes 2

1 3/4 C self-raising flour
½ tsp baking powder
½ C apple sauce
½ C caster sugar
1 Tbsp fine lemon zest
½ C Desiccated Coconut
1¼ C non dairy milk

Lemon Coconut Cupcakes 1

Preheat the oven to 160° C / 325° F.
Sift together the flour and baking powder.
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 holders
Bake for 20 minutes, or until golden brown, well risen and spongy.
Turn off the heat, but allow the cakes to stand in the closed oven for an extra 5 minutes
before removing and cooling on wire racks.


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