1tablespoonBob's Red Mill Egg Replacermixed with 2 tablespoon water
1 ½teaspoonsvanilla extract
½cup (120ml)coconut milk
½cup (40g)sweetened shredded coconut
For the cream cheese frosting:
8ouncescream cheeseroom temperature
4tablespoons (56g)unsalted butterroom temperature
1 ½cups (180g)powdered sugar
1cup (80g)toasted coconut flakes
Instructions
Preheat oven to 350°F. Line a muffin tin with cupcake liners.
In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
In a large bowl, whisk oil, sugar, prepared egg replacer, and vanilla.
Add the dry ingredients into the wet ingredients in thirds, alternating with the coconut milk and making sure to start and end with dry ingredients. Stir slightly after each addition until everything is combined. Stir in the shredded coconut.
Spoon batter into the cupcake liners, a little over halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
To make the frosting:
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat cream cheese with the butter until smooth and creamy. Add powdered sugar and continue to mix until combined.
To assemble cupcakes, pipe or spread frosting on top and sprinkle with toasted coconut flakes.
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
To toast the coconut flakes, spread an even layer on a parchment-lined baking sheet. Toast in the oven at 350°F for 5 minutes. You can use sweetened or unsweetened coconut for the topping. I use unsweetened flakes on top, and sweetened flakes in the batter.