Berry Coconut Cup Cakes (makes 18)
1 egg substitute (1 TBSP ground chia or egg replacer)
1/2 TBSP baking powder
1/2 tsp salt
3/4 Cup So Delicious coconut milk (at room temperature)
1/4 Cup jam (I used organic strawberry all fruit)
1/2 Cup of coconut oil (melted)
1 1/4 Cup sugar
2 teaspoons vanilla extract
2 1/4 Cup flour
Put milk and egg replacer powder together in a bowl and set aside. Cream coconut oil and sugar together. Add salt and baking powder, mix until incorporated. Pour half the milk and the extracts in and mix. Pour in half the flour and mix well, add the rest of the milk, stir then the additional flour and mix for two more minutes.
Fill cupcake liners 1/2-2/3 full.
Bake at 350 for 15-17 minutes or until knife comes out clean. If you want vanilla, use 1 Cup of So Delicious and no jam.
Berry Frosting
3 TBSP berry jam
3 TBSP Earth Balance or coconut oil
1/2 tsp of vanilla
2 Cups powdered sugar
If too thick add just a splash of coconut milk, if still too wet add a little more powdered sugar.
