Coconut milk cupcakes.

THIS IS THE WORST PICTURE of some pretty good cupcakes. I made this recipe on the fly, and wrote down the ingredients as I went. I'm not going to lie, they make 11 fuller cupcakes. So put extra frosting on top if you're going to divide this into 12. 

Ingredients I
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Ingredients II
1/3 cup white sugar
1/3 cup brown sugar
1/3 cup oil
1 cup full-fat coconut milk, well stirred

Vegan white chocolate chips

Preheat oven to 350F. Line your baking tin with 11, ugh, cupcake liners. 
Mix up each list of Ingredients in seperate bowls. Add the wet ingredients to the dry ingredients. Fold in the white chocolate chips. Add in nuts, fruit, etc, but no more than 3/4 cup. Fill 3/4 full. Bake for 22-24 minutes.

1 tbsp vegan butter
2 tbsp coconut milk
1 1/2 cup powdered sugar
Beat by hand for a terribly long time or get out the electric mixer. Consistency is dependant on all sorts of things so add more powdered sugar if you need.

Vegan Skor bits were made on the fly. They were too buttery for me, but once I figure out a better ingredient ratio I'll be sure to post it. Essentially, too much butter, brown sugar, vanilla, soy cream was brought to a high temperature, cooled in a lined pan, then smashed up heaps. 

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