Bounty Cupcakes

on

My jar of desiccated coconut has been staring at me, unloved as of late but wanting to be used in some delicious concoction. Since chocolate and coconut is a match made in heaven, or paradise if you believe the Bounty advert, I thought I’d try and make some cupcakes that tasted like Bounty Bars. Very nice too.

Coconut Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

IMG_4971

makes 12

  • 200g self-raising flour
  • 100g caster sugar
  • pinch of salt
  • 100ml sunflower oil
  • 150ml oat milk
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp lemon juice
  • 1/2 tsp vanilla
  • 2 tbsps desiccated coconut

– Preheat the oven to 180 degrees Centigrade/Gas mark 5

– Place liners in a cupcake tray

– Sift the flour and salt into a bowl. Stir in the sugar and coconut

– In a separate bowl, mix together the oat milk, bicarb, lemon, vanilla and oil.

– Pour the wet ingredients into the dry and gently mix, until well combines.

– 2/3rds fill the liners and bake for 18-20 minutes, until lightly golden and a knife comes out clean.

– Cool on a wire rack.

– Ice with chocolate buttercream and sprinkle with more desiccated coconut

IMG_4963IMG_4970

3 Comments Add yours

  1. Somer says:

    Bounty was one of my favorite chocolate bars. I’m loving it in cupcake form!

  2. Sophie33 says:

    They are amazing, my friend! I already made them 2! 🙂
    My husband Peter & I loved them so much! 🙂 xxx

    1. lucylox says:

      Awesome! So glad you both liked them 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.