Ingredients
2-1/2 cups all-purpose flour2/3 cup baking cocoa2 teaspoons baking soda2 cups refrigerated unsweetened coconut milk1-1/2 cups sugar1/3 cup canola oil2 tablespoons cider vinegar1 teaspoon vanilla extractFROSTING:1 cup dairy-free margarine, softened3 cups confectioners’ sugar1/3 cup baking cocoa2 teaspoons vanilla extract
Preparation
Preheat oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.
Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners’ sugar, cocoa and vanilla. Frost cupcakes.
