Say “I love you” with a batch of these ADORABLE mini coconut snowball cupcakes! Perfect for your Valentine. These gluten, dairy, and egg free cupcakes are complete deliciousness, wrapped up in a bite-size treat. Tiny flakes of coconut are not only in the cupcake batter, that they also coat the fluffy vanilla buttercream. A snowball you will surely want to eat!
My husband, who is not a fan of coconut, loved these cupcakes! I think it’s because the coconut used in this recipe is so light that you don’t get those large shavings of coconut. Plus, it looks like powdery white snow. These mini cupcakes are just about as cute as can be, if you ask me.
gluten free vegan mini coconut snowball cupcakes
makes 36 mini cupcakes
- 1 3/4 cups Sarah’s gluten free flour blend*
- 1/2 cup finely shredded unsweetened coconut
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup So Delicious unsweetened coconut milk
- 1/2 cup water
- 1 tablespoon white vinegar
- 1 cup organic cane sugar
- 1/3 cup sunflower seed oil
- 1 1/2 teaspoons pure vanilla extract
vegan vanilla buttercream frosting
- 1/2 cup Earth Balance vegan butter, cold
- 1/4 cup organic non-hydrogenated shortening
- 3 cups organic powdered sugar, sifted
- 3-4 tablespoons So Delicious unsweetened coconut milk
- 1 teaspoon pure vanilla extract
- 3/4 cup finely shredded unsweetened coconut
Preheat oven to 350 degrees. Line mini cupcake pans with paper cupcake liners. Sift together flour blend, coconut, baking powder, baking soda, and salt. Set aside. In large mixing bowl, stir together the coconut milk, water and vinegar. Allow to sit for 1 minute to curdle. Add the sugar, oil, and vanilla. Slowly whisk in the flour mixture. Beat until batter starts to thicken. Pour batter into prepared mini cupcake pan. Bake for 10-12 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
To make buttercream, beat together the vegan butter with the shortening for 1 minute. Add sifted powdered sugar, 3 tablespoons coconut milk and vanilla. Beat for an additional 2 minutes. Add another tablespoon or 2 of the coconut milk if needed. Beat buttercream until light and fluffy. Place in piping bag with large round tip. Place shredded coconut into small bowl. Pipe mound of buttercream on top of cupcake. Carefully turn cupcake upside down. Gently press into coconut, coating the buttercream. Store cupcakes in air-tight container. Best enjoyed within 1-2 days.
*For best results on texture and taste, be sure to make the lighter flour blend by replacing the 2 cups sweet white sorghum flour with white rice flour.