It seems I'm up to my earlobes in holiday festivities, Christmas parties, and general seasonal celebrations already. It seems too early for all the rush! I may just be in a bit of denial about it being mid December already, though...

Cupcakes have always been a favourite potluck item for me. Once winter comes around, coconut is my go-to flavour. The flaky, delicate white texture screams snowfall and is perfectly cozy for a winter theme. I've adapted my favourite coconut cupcake recipe with a recipe from The Sweetest Vegan to make it a socially inclusive vegan friendly dessert.




These cupcakes are beautifully white, flavourful and festive. Not only that, but they were designed to be messy. Big bonus points for that in the event of accidentally dropping the box on the way to a potluck.... *Ahem*

12 DIY's of Christmas 

DIY#3 - Snowball Cupcakes {vegan!}

Print this Recipe

For the cupcakes....

"Wet" Ingredients:
1¼ cup unrefined organic granulated sugar

½ cup Vegan Margarine
1 cup coconut milk

½ cup almond milk
½ cup applesauce
1½ tbsp white vinegar

½ tsp coconut emulsion

Dry Ingredients

3 cups unbleached all purpose flour
1 tbsp baking powder
1 tsp salt

1 tsp vanilla extract powder

Directions:
Preheat oven to 325 degrees Fahrenheit. Line a mini or regular sized cupcake tray with white paper liners. This recipe makes 3 dozen regular sized and 5 dozen mini cupcakes --perfect for events where you need plenty to go around!

In a medium mixing bowl, cream together margarine and sugar with an electric mixer. Mix in coconut milk, emulsion, almond milk, applesauce and vinegar until smooth. In a large bowl, double sift the flour, baking powder, salt and powdered vanilla (powdered vanilla has a richer vanilla flavour, as well as less of a pigment). Mix the wet mixture with the dry ingredients and mix with an electric mixer until well combined and a little fluffy. You'll be left with a thick and pale batter.

Scoop batter into cupcake pans, about two thirds full. Lick the batter off of everything (it's SO GOOD).

Bake mini cupcakes for 10-12 minutes, and regular cupcakes for 15 minutes. The cupcakes should still be quite pale (if they've browned, they're overcooked). Transfer immediately into a container with a tight fitting lid and set aside to cool. This will ensure an extra moist cupcake.

While those cool, prepare the icing...

½ cup vegan margarine

½ cup vegetable shortening

2 cups icing sugar, sifted

1 tbsp coconut milk

½ tsp coconut emulsion

½ cup flaked unsweetened coconut

Beat together margarine and shortening on high-speed for several minutes. Add coconut milk and emulsion and beat for another minute or two. Sift in icing sugar and beat on the highest speed for a minimum of five minutes. Cover and place in refrigerator for ten minutes before icing your cupcakes. Give the cupcakes a messy ice-job, then dunk them haphazardly into the coconut flakes for an imperfectly-perfect fresh-snow kind of look. With white wrappers and white coconut flake garnish, it'll be hard not to dream of a white Christmas!

If you've never baked using an emulsion before, I highly suggest you give it a try using this recipe. The flavour is incredible! I have to give these suckers away before eating them all myself. I promise that you'll fall in love with these cupcakes, too-- and not just for their looks! 

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