Vegan Cookie Monster Cupcakes

Ingredients for 12 servings:

• 2 cups desiccated coconut
• 2 tbsp water
• Food coloring, blue
• 80 ml oil, neutral, e.g. sunflower or rapeseed oil
• 170 g sugar, slightly less for sweetened plant milk
• 3 tbsp soy yogurt (yogurt alternative)
• 160 ml almond milk (almond drink) or soy milk
• 1 tsp vanilla powder
• 120 g flour
• 1 tsp, heaped baking powder
• 50 g ground almonds
• 500 ml almond milk (almond drink) or soy milk
• 4 tbsp sugar
• 1 packet of vanilla pudding powder
• 200 g margarine, vegan, e.g. B. Alsan
• e.g. marzipan or white fondant
• n. B. chocolate drops, vegan
• jam of your choice
• possibly cookies, small

Instructions

Working time approx. 1 hour 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes

vegan, simple and delicious

Mix the desiccated coconut, water, and food coloring with a fork until evenly colored, then let it dry on baking paper. In the meantime, prepare the batter. Preheat the oven to 180°C (top/bottom heat) and prepare a muffin tin. Whisk the oil, yogurt, sugar, vanilla powder, and milk until frothy. Sift in the flour and stir in the baking powder and almonds well. Fill the cupcake cases 3/4 full with the batter and bake for about 25 minutes. Then let it cool. If you like, you can fill the cupcakes with vegan jam. I recommend apricot. For the frosting, make a pudding from the milk and pudding powder according to the package instructions, then let it cool completely. Beat the margarine until creamy and stir in the cooled pudding a tablespoon at a time. The buttercream will be too soft if you add too much pudding. Use a knife to spread the frosting in a dome shape on the muffins, then roll them upside down in the colored coconut flakes. Finally, decorate. To do this, form small balls out of marzipan or white fondant for the eyes and add chocolate drops for the pupils. If you like, you can also use small cookies and place them in the monsters’ “mouths.” But that was too much for me.