VEGAN COCONUT CUPCAKES

CUPCAKE BATTER
1. In a bowl, mix almond milk, melted coconut oil, and liquid vanilla extract.
2. In another bowl, mix flour, sugar, shredded coconut, baking powder, and salt.
3. Pour the first mixture (liquid ingredients) into the second mixture (dry ingredients) nd mix with a whisk until smooth and homogeneous.
4. Divide the cupcake batter into muffin tins lined with cupcake liners. Fill it mold up to 3/4 full.
5. Bake in a preheated oven at 180°C for 10 to 15 minutes (instead of the size of your cupcakes).
6. Check for doneness by inserting a knife blade into the center of a cupcake. If it comes out clean, they are done.
7. Place the cupcakes on a wire rack to let them cool completely before filling with blueberry plant-based yogurt.

BLUEBERRY PLANT-BASED YOGURT
1. Mix the plant-based yogurt with the blueberry powder.

COCONUT FROSTING
1. Add powdered sugar into the cold coconut cream.
2. Whip the cold coconut cream on high speed with a hand mixer during 3-4 mins.
3. Put the plain frosting into a piping bag.
4. Repeat this step by adding blueberry powder to the powdered sugar.
5. Put the blueberry frosting into another piping bag.
6. Combine the two piping bags into one using a piping tip.
7. Chill in the fridge.

CUPCAKES
1. Mix the plant-based yogurt with the blueberry powder.
2. Using a knife, cut a circle in the center of each cooled cupcake (be careful not to cut too deep).
3. Remove the cone and fill each cavity to the top with the blueberry plantbased yogurt.
4. Frost the cupcakes and cover with grated coconut and some fresh blueberries.
5. Keep refrigerated for up to 5 days in an airtight container.