Coconut Cupcakes

2 cups (500ml) plain flour

1 cup (250ml) sugar

½ cup (125ml) desiccated coconut

2 tsp (10ml) baking powder

½ tsp (2.5ml) bicarbonate of soda

¼ tsp salt

1½ cups (375ml) almond or soy milk

½ cup (125ml) vegetable oil

1 tbs (15ml) fresh lemon juice

2 tsp (10ml) vanilla extract

Preheat the oven to 180°C and line 2 muffin tins with medium paper liners. Sift the flour, sugar, baking powder, baking soda and salt into a large bowl.

In a separate bowl, whisk the almond or soy milk with the oil, lemon juice and vanilla.

Make a well in the centre of the flour and pour in the liquids.

Vigorously whisk until well blended (the batter will be quite fluid). Pour the batter into the lined muffin tins, filling the cups two-thirds.

Bake the cupcakes for about 25 minutes or until a tester inserted in the centre of one comes out clean.

Allow cupcakes to cool before removing from the tin. Frost cupcakes as desired when cooled.