Coconut Peach Pecan Cupcakes
Course: Dessert
Cuisine: American, healthy
Keyword: coconut, cupcakes, peaches, pecans, vegan baking, vegan cupcakes
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 large cupcakes
Author: unarosevegan
Print Recipe
- 1 cup soy milk
- 1/4 cup organic canola oil
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 cup white sugar
- 1 cup grated coconut
- 2 cups All Purpose flour
- 3 peaches peeled and sliced lengthwise
- 12 whole pecans
Preheat the oven to 350 degrees F. Lightly but well grease a 6 tin muffin tin and set aside.
In a medium bowl combine the soymilk with the oil and vanilla. Whisk until well mixed and slightly frothed.
Combine the flour, sugar and baking powder in a separate mixing bowl. Stir well. Add the coconut and stir until well mixed.
Pour the dry ingredients into the wet. Stir by folding until just mixed. Don't overmix.
Spoon the mixture into muffin pans filling them 1/4 full. Top with 1-1/2 tablespoons diced peaches. Top with remaining batter, filling tins to 3/4 full. Top with 2 pecans each and brush with oil.
Bake for 25 minutes or until tester comes out clean and cupcakes are golden on the sides.
Remove from oven.
Let cool in the pan for a few minutes and then remove and let finish cool on a wire rack.