Piggy takes Flight on a Pink Cloud

Today, I said goodbye at the amazing art school I have been student-teaching at for the past 8 months. Our last class was a review of the previous couple weeks’ work – images for publication in “Explore the Pearl” magazine, a yearly put out by the Oregonian. The students had some beautiful, sophisticated photographs. I am so very proud of their efforts and their final works. Plus, it was a fun class knowing that there was a treat involved. We all oohed and aaawhed at the magical cupcakes, and hugged and wished each other good luck in future endeavors. I was quite touched by their comments and their enthusiasm – indeed, I cried all the way home. Ch-ch-ch-changes! Completion of this part of my program feels so good, especially washed down with tea and lovely, moist, not-too-sweet cupcakes.


Coconut Cupcakes – makes 12 cupcakes – straight from Vegan with a Vengeance

1 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c coconut milk
2/3 c sugar
1 tsp vanilla extract
1 c unsweetened shredded coconut


Frosting
1/4 c Earth Balance butter
1/4 c coconut milk
1 tsp vanilla extract
2 c confectioners’ sugar, sifted
1 c unsweetened coconut
1/2 c large coconut flakes, browned in the oven for 2 minutes

For the cupcakes: Preheat oven to 350 degrees. Line a twelve-muffin tin with paper liners, et aside. Sift together the flour, baking powder, baking soda and salt. In a separate bowl combine the oil, coconut milk, sugar and vanilla. Pour the dry ingredients into the wet and mix until smooth. Fold in 1 c. unsweetened coconut. Fill each muffin tin about 3/4 full. Bake for 20-22 minute, the cupcakes should be slightly browned around the edges and spring back when touched. Remove them from the muffin tin and place on a cooling rack.

Make the frosting:
Cream the margarine until light and fluffy. Add the coconut milk and vanilla and combine. Add the sifted confectioners’ sugar and mix until smooth. Add the unsweetened coconut and combine. Refrigerate until ready to use. Frost when the cupcakes have cooled fully. Pat the frosted cupcake into the toasted coconut until some sticks – place something pretty or silly at top—a berry, a figurine, whatever you desire!