PB&J and Coconut Cupcakes!

I made vegan PB&J cupcakes and Coconut Cupcakes. They both came out good but the PB&J became a favorite of someone at the place I intern. So here it is!

PB&J Cupcakes:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350. I usually put 2 tbsp of batter in each cupcake cup. bake for 18-20 minutes, take out and let cool. Take a piping bag with a small to medium sized tip. Put jelly of your choice onto piping bag (I used grape). Stick the tip into top of the cupcake and squeeze jelly into, just use your best judgment and decide when to stop. Repeat this for each cupcake.

Peanut Butter Frosting:

1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk
1/4 cup creamy or chunky peanut butter


Coconut Cupcakes:
1/2 cup coconut milk
1/2 cup soy milk
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tbsp coconut extract

Preheat oven to 350 and bake for 18-20 minutes. Let cool.

Cream Cheese Coconut Frosting:

1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1/2 teaspoon vanilla
1 teaspoon coconut extract
1/4 cup coconut milk

Frost the tops of the cupcakes lightly and then roll the frosted tops over flaked coconut. I double frosted the cupcakes and rolled them twice because they seemed a little flat when just frosted and rolled once.

Happy Baking!