Anzac Cupcakes with Coconut Frosting

Difficulty: Easy-Medium

Makes 12

I once made a premo batch of Anzac cookies with one of my friends but because I am an idiot, I didn’t write down the recipe. My redemption comes in the form of these Anzac cupcakes; they have all the basic elements of the cookie but they’re a cake, does that make sense? Of course it does…

Ingredients

1 1/2  cups soy milk
1 1/2 teaspoons apple cider vinegar
1/2 cup rolled oats
1 1 /2 cups plain flour
1/2 cup desiccated coconut (plus some extra for the frosting)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup sugar
1/3 cup canola oil
3 tablespoons golden syrup
1 teaspoon vanilla essence
1 teaspoon coconut essence
2/3 cup vegan margarine
2/3 cup vegan cream cheese
1-2 teaspoons vanilla essence
4-5 cups icing sugar

Method

1. Preheat oven to 180°C and line a cupcake tin with cupcake cases.
2. In a small bowl, combine the soy milk and apple cider vinegar. Whisk and set aside.
3. In a large bowl, combine the rolled oats, plain flour, desiccated coconut, baking powder, baking soda and sugar.
4. Add the soy milk mixture along with the oil, golden syrup and essences. Combine well.
5. Fill the cases 3/4 of the way to the top and bake for 20 minutes, or until a skewer comes out clean.
6. Allow to cool completely before frosting.
7. To make the frosting, mix margarine, cream cheese, icing sugar and essence in with an electric mixture until fluffy.
8. Pipe onto the cakes and sprinkle with desiccated coconut.