100% Vegan cupcakes assembled to be gobbled up sushi style!
Mini coconut cupcakes complete with "Wasabi" frosting and dark chocolate "soy sauce" all from scratch!
Step 1: Gather Supplies!
As always when gathering ingredients, try to buy local, organic, and Eco-friendly!
These cupcakes are 100% Vegan, but you can always try substituting with butter instead of margarine; almond milk instead of soy...etc.
This recipe makes 24 mini cupcakes and about 6 "tamago" or "sashimi" cakes
1 cup All-Purpose Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 Coconut Oil
1 cup Coconut Milk
3/4 cup Granulated Sugar
1 tsp Vanilla
2 tsp Coconut Extract
1/2 cup Unsweetened Shredded Coconut
1/2 cup Toasted Coconut
1/4 cup Non-hydrogenated Shortening
1/4 cup Non-hydrogenated Margarine
1 3/4 cups Powdered Sugar
3/4 tsp Vanilla
1/8 cup Soy MIlk
Lime Green Food Dye
-Chocolate (vegan and fair trade)
Try different fruits in season or from your or a neighbor's garden. A little fruit goes a long way with these and you can be really creative! I have used the following successfully:
-Measuring Cups & Spoons
-Mini Cupcake Pan
-Mini Bread Loaf Pan (mine was about 3x6 in )
-Mini Green Cupcake Liners (if you can't find these, you have other options )
-Optional: "Vegan Cupcakes Take Over the World" (For these cupcakes I slightly altered the recipe on page 87 and used the frosting on page 142 GREAT BOOK!!! )