As the vegan food trend continues to grow in Australia, Ben & Jerry’s have combined their famous ice cream with all time favourite desserts to create delicious vegan creations. These yummy coconut cupcakes are a great dairy free snack for the whole family.
Vegan Coconut Cupcakes
Published on April 19, 2018
Ingredients
Graham Cracker Layer:
- 6 whole graham crackers
- 1 tbs coconut oil
Cupcake:
- 1-1/2 cups all purpose flour
- 1 tbs coconut oil
- 1/2 cup sugar
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup coconut oil, melted
- 1 pint Ben & Jerry’s Non-Dairy Coconut Seven-Layer Bar ice cream
Frosting:
- 1/2 cup (8 tbs) vegan buttery sticks, room temperature
- 1/2 cup coconut cream, chilled for at least four hours
- 3 cups powdered sugar, sifted
- 1/4 cup toasted coconut, optional
Method
- Preheat oven to 180°C. Distribute cupcake papers in a muffin tin and spray each one lightly with cooking spray.
- Put graham crackers in a food processor and pulse until crushed. Add the coconut oil and pulse until combined. Spoon a tablespoon of the mixture into the bottom of each cupcake paper. Compress the graham cracker layers down firmly, set aside.
- To make the cupcake batter, combine the dry ingredients and stir to mix. Add the melted Ben & Jerry’s Non-Dairy and coconut oil, stir until incorporated.
- Scoop ¼ cup of the batter into each cupcake paper. Bake the cupcakes for 20 to 22 minutes. Remove from oven and allow to cool.
- To prepare the frosting, mix the vegan buttery sticks and the chilled coconut cream with a mixer until combined and lighter in consistency. Add the powdered sugar and mix until fluffy. Spread or pipe the frosting onto each cupcake. Top with toasted coconut if desired.
