Day 100 - chocolate coconut cupcakes

It's day 100 people!! Congratulations to me! :)

To celebrate I made some yummi bruschetta, with yellow bell pepper for extra coloring.

And just because this wasn't enough and something sweet and chocolately appealed to both of us, I went back to the kitchen:

only to produce this fantastic Chocolate Coconut Cupcakes!

CHOCOLATE COCONUT CUPCAKES
yields: 12 cupcakes

dry ingredients:

• 1,5 cup flour
• 2 tsp baking powder
• pinch of salt
• 1/3 cup cocoa powder
• 3/4 cup sugar
• 3/4 cup coconut flour

wet ingredients:

• 1/2 cup vegetable oil
• 1 cup milk (soy milk, coconut milk,...).. I used about 2 dcl of chocolate soy milk, you can also mix it - half soy milk and half coconut cream for extra coconut flavor
• drop of vanilla syrup

Heat the oven to 180°C. Fill your cupcake baking tin with paper cups.

In separate bowls combine dry and wet ingredients. Then add the wet ingredients to the dry ingredients and mix well. Just before you pour the mixture in the baking tin, add 2 tsp cider vinegar, stir well and immediately pour the batch in the baking tin.

Place baking tin in heated oven and bake 14 - 18 minutes. You can check if the cupcakes are done by inserting a toothpick into them - if the toothpick comes out clean, it's done!

Remove from oven and let the cupcakes cool down in the baking tin (they are fragile while cooling!).
When cool, decorate at will. I didn't, they usually disappear before I get to this task. But you can try decorating using this recipe, maybe.

I don't use regular US measuring cups. I just take a 2 dcl yogurt cup or glass and have it as a measurement. It's not rocket science, really.

I brought some cupcakes to the office, too and my collegaues couldn't believe it's really vegan! Just goes to show you can produce yummi foods cruelty-free!