Vegan Desserts
A-1 Something Sweet
Apple Tart
Banana Bread
Basic Vegan Sugar Cookie
Biscoff Cookies
Cappuccino Coffee
Coconut Ice Cream
Chocolate Ganache Frosting
Chocolate Pudding
Chocoolate Mousse on the Loose
Chocolate Mousse Raspberry Parfait
Coconut Cupcakes
Coconut Sugar Cookie
Crustless Pumpkin Pie
Deliriously Decadent Double
Chocolate Torte
Dessert Spring Rolls
Espresso Chocolate
Shortbread Cookies
Fired Pineapple Rounds
Fresh Peach Vegan Ice Cream
Frozen Desserts
Gluten-Free Almond Flour
Chocolate Chip Cookie
Go Bananas
Kona Joe
Double Coffee Ice Cream
Lemon Coconut Pound Cake
Lime Bars
Missionary Chocolates
- Vegan Truffles
Mousse on the Loose
Poires au Chocolat
"Chocolate Covered Pears"
Pina Colada Carrot Cake
Ruby Poached Pears
Rhubarb Sweet Sour Crispy Tart
Soyatoo Soy Whip
Store Bought Desserts
Sugar Cookie Crust
Apple Tart
Tapioca Pudding
Vanilla Cupcakes
Vanilla Bean Frosting
Vegan Royal Icing
NEW Vegan Tea Time Treats


Tell Your Vegan Friends


Jarrow Coconut Oil

Jarrow's Organic Extra Virgin Coconut Oil
I love to use Jarrow's Organic Extra Virgin Coconut Oil with this recipe because it has a beautiful fragrance. I found a great value at and you can save $5 if you use the coupon code, BET563 when you check out. Buy the 32 ounce size for the best savings. I promise you'll love this product!

All-Clad Stainless Steel
Measuring Cups

These beauties are 18/10 stainless steel All-Clad Measuring Cups... they weigh in with quality and can stand up to my dropping them on the floor. It like a mini All-Clad classic sauce pan. It's so easy to get precision measurements with the stainless steel 1/4-cup, 1/3-cup, 1/2-cup, 2/3-cup, and 1-cup measuring set.

Great for cooking or baking with dry ingredients. Each cup features easy-to-read size markings on the handle.


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All-Clad Stainless Steel
Measuring Spoons

The quality that goes into their cookware is equally applied to their cooking tools - the hallmark of All-Clad's high standards. With measurements of 1/4-, 1/2-, 1-teaspoon, and 1-tablespoon, these sturdy, stainless steel spoons hold precise measurements of flour, sugar, spices and more. Each spoon is clearly marked; the handles slope inward so you have a better grip while scooping and pouring.

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All-Clad Stainless
Measuring Spoon Set



Vegan Desserts

Vegan Coconut Cupcakes

Vegan Coconut Cupcake
Light, delicate, delicious coconut cupcakes.

Preheat Oven to 350°.
Line an aluminum cupcake tin with paper liners.
Jarrow Coconut Oil


1 cup lite coconut milk, organic (Trader Joe's)

2 tablespoons Bob's Red Mill Cornstarch
1 1/2 cups Bob's Red Mill Unbleached Flour
3/4 teaspoon Bob's Red Mill Baking Powder
1/8 teaspoon Bob's Red Mill Baking Soda
1/4 sea salt

1/4 cup Jarrow's Extra Virgin Coconut Oil
3/4 cup organic granulated sugar
1 tablespoon organic coconut extract


oven thermometer
aluminum cupcake tin
Cuisinart Stand Mixer
Beater Blade+
measuring cups
measuring spoons
scoop for dispensing batter
Pyrex measuring cup
bowl for sifted items
kitchen timer
cupcake liners, paper or aluminum
insulated cookie sheet
cooling racks


Check Oven Temperature

Before mixing up the cupcake batter, check the temperature of the oven to make sure that the temperature is perfect. This will ensure a perfect cupcake every time.

Liquid Ingredients

In a Pyrex glass measuring cup, measure out the coconut milk and set aside.

Beater Blade+

Sift the Dry Ingredients

Measure out the all the dry ingredients into a large sieve... flour, cornstarch, baking soda and powder, and sea salt.

Over a bowl, sift all the dry ingredients to make sure no hard lumps enter the batter.

Set dry ingredients aside.

Cream the Coconut Oil & Sugar

Measure out the sugar and coconut oil and add them to a Cuisinart Stand Mixer fitted with the new Beater Blade+.

Beat the sugar and coconut oil together until totally incorporated... about three minutes.

Coconut Extract

Add the coconut extract to the coconut oil and sugar and beat for another minute.

Add the Coconut Milk

Add the coconut milk slowly to the coconut oil, sugar, and coconut extract mixture.
Beater Blade Cleans the Bowl Perfectly

Add the Dry Ingredients<

Add all the sifted dry ingredients to the Cuisinart Stand Mixer and beat at a medium speed till the batter is smooth and creamy.


With the new Beater Blade+, you won't even have to stop and scrape down the sides of the bowl!
Coconut Cupcake Batter Filled Cupcake Papers

Fill the Cupcake Papers

With an ice cream scoop, begin filling the cupcake papers 2/3rds full... do not fill the papers to the top or they will be too plump and fat, preventing a great frosting application.

HINT:If any batter falls onto the metal cupcake tray edges, be sure to clean if off before baking. This will keep your cupcake tray beautiful and stain free.


This batter makes just enough batter for 12 cupcakes.
Baking the Coconut Cupcakes

Bake the Cupcakes

I place my cupcake pan on top of an insulated cookie sheet to prevent the cupcakes from browning too much on the bottom.
Perfectly Baked Coconut Cupcakes
Place the tray in the middle of a preheated 350°F oven and cook the cupcakes for 25 minutes. I live in a high altitude, so I have to cook the cupcakes for 30 minutes.

Set a kitchen timer for 20 minutes bake time and start the timer.

Upon baking your first batch of Vegan Coconut Cupcakes, I suggest checking them after 20 minutes to decide how much more they should bake... make a note to yourself so you can set a timer for the next baking.

Cooling Coconut Cupcakes

Remove Cupcakes From Oven

Remove the cooked cupcakes from the oven and let cool for five minutes.
Remove individual cupcakes from the metal tin and place on a cake rack to cool.

Do not frost until each cupcake is totally COOL.
Light, Delicate, and MOIST Coconut Cupcakes
The Coconut Cupcake is light, delicate and moist! Soooo GOOOD!

Coconut Cupcake Frosting

Depending on your desire, chose a vegan frosting recipe and mix it up while the cupcakes are baking. I chose a coconut flavor to go with the coconut cake base.

Vegan Coconut Frosting


1 cup Jarrow's Extra Virgin Coconut Oil
4 cups organic powdered sugar, sifted
pinch of sea salt
2 teaspoons organic coconut extract
1/8 cup canned organic lite coconut milk


Cuisinart Stand Mixer
Beater Blade+
long handled spatula
measuring cups and spoons
pastry bag
pastry bag tips

Frosting Preparation

Use the Cuisinart Stand Mixer fitted with the new Beater Blade+ to beat the coconut oil until it is fluffy and filled with some air.
Coconut Cupcake Frosting
Add the shifted organic powdered sugar and continue beating for about three minutes.

Add the coconut extract and beat for another minutes.

Slowly pour the coconut milk into the frosting base until you get the desired consistency... less is more.

Piping Bag

Use a long handled spatula and scoop the frosting into a pastry bag fitted with your favorite piping tip.

Swirl the frosting on top of the cool golden coconut cupcakes!

Perfectly Frosted Coconut Frosting


For me, cupcakes are far easier than a huge cake... I can leave them plain and freeze half for use later or serve with berries like a shortcake. Try using Soyatoo Whipped Topping on them instead of frosting. Just add a teaspoon of the coconut extract to the boxed version and whip with the Cuisinart Stand Mixer fitted with the whisk attachment.

AmeriColor Soft Gel Paste Food Color Student Kit

Frosting Color

I used Americolor Soft Gel Paste to create a perfectly matched color to the cupcake papers.

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Vegan Coconut Cupcake with Coconut Oil Frosting

Use Americolor Soft Gel Paste Colors to match the cupcake paper and the toothpick candle cake came with the set. Too CUTE!

This cupcake paper set is by Meri Meri...BUY a Meri Meri Fairy Magic Cupcake Kit .

Jessica's Pinkalicious Cupcakes

Natural Pinkalicious Frosting

I really don't like to use synthetic food colors in my frostings, especially for granddaughter.She loves the book, , so this was my attempt at making a Pinkalious Colored Frosting. To make my Coconut Frosting PINK, I used fresh organic red beet juice made with my Hurom Slow Juicer. I reserved 1/8 cup of beet juice and 1/8 cup of lite cococnut milk since I didn't know how much I would need. I began by drizzling a bit of the beet juice into the coconut oil and sugar mixture till I got the color I wanted. Then I added the coconut milk to total the 1/8 cup required in the recipe of liquid. The color was perfect!
Beet Juice Colored Coconut Frosting
No the frosting does NOT taste like beets, it tastes like sugar and coconut oil, YUMMY!
Beet Juice Colored Vegan Frosting

Betty Morgan, Chez Bettay, the Vegan Gourmet
Chez Bettay

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"Vegan Coconut Cupcakes... light, delicate, and moist!"

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