Guys…

I have a problem. (And it’s not that I ate about 800 of these cupcakes in one day.)

It’s hard to admit but, you know, I just have to come clean.

*deep breath* ok. here we go…

I’m addicted to the song Cruise by Florida Georgia Line. Like, addicted.

UGH! It’s just so damn catchy. I’m currently watching the CMT awards live on my laptop, which is literally slowing everything down to a crawl, in anticipation of seeing the song live. If I’m lucky and the Gods are smiling down on me tonight, Nelly will make a guest appearance. I mean, Ed Sheeran and Lenny Kravitz made appearances so why not Nelly??

I mean…I’m also watching it for Kirsten Bell, cause she’s awesome!

psst…but it’s really for Cruise.

Know who does NOT like Florida Georgia Line? My temp, Emily, at work who is going on week 3 of me randomly singing this at the drop of a hat. She must just love me getting this stuck in her head every other day. That’s a lie- she must have dreams at night about ending my life in an attempt to shut me up.

Know who else isn’t amused by my recent obsession? My friend, Melinda. We had a little picnic shindig for her birthday this past weekend and amongst bubble blowing and hoola hooping, I tried to whip out this song. I pulled this up on Spotify and tried to start a little dance party but I was met with hostile looks and head shaking. Come on guys!

Thankfully, these cupcakes were greeted with a whole lot more warmth then my country singing. As they should have been. Melinda requested them specifically for her birthday!

Vegan Coconut Cake

cakes recipes first used in my almond joy cake balls; adapted from Vegan Thymes

Makes approximately 2.5 dozen cupcakes

• 3 sticks unsalted vegetable margerine, room temperature
• 2 cups sugar
• 5 Ener-G “Eggs” (or the egg replacer of your choice equivalent to 5 eggs)
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon coconut extract (*this is mandatory–it really makes the cake that much better!)
• 3 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup unsweetened coconut milk (I have used the Coconut milk that comes in a carton in the refrigerated milk section and Light Coconut Milk from a can. Both work great. I think I’m partial to the light coconut milk from the can. I have not tried the full-fat version of canned coconut milk)
• 1/2 cup sweetened shredded coconut

Preheat oven to 350.Line cupcake tins with liners.

In a large mixing bowl, add the room temperature margarine and sugar and beat on medium speed for about five minutes until the mixture is very light and very fluffy.

Next prepare the dry ingredients in a separate bowl–the flour, baking powder, baking soda and salt and whisk well to combine. Set aside.

Next, mix together the egg replacer powder with the water. Now, add this to the sugar mixture and beat on medium speed for another two minutes. Add the extracts to this and mix well.

Now you add the milk and flour mixture in the following manner: first add a third of the flour and then a third of the milk to the sugar/egg mixture. Mix well after each addition–about fifteen seconds of mixing–then add another third of the flour mixture, another third of the milk and repeat this step until the flour and milk are all used.

Remove the beaters from the bowl and fold in the shredded coconut to the batter with a spoon. Don’t overmix it! (Note: if you use the canned coconut milk, your batter will be very fluffy).

Next, fill the cup cake tins 2/3 full. Bake for 15-20 minutes, until a knife/toothpick stuck in the center of the cake comes out clean. Remove from the oven and allow the cakes to cool in the pans for about 5 minutes. Move to cooling racks. Cool completely before frosting.

Melted Chocolate Buttercream Frosting
from Chow.com

INGREDIENTS

• 1/2 pound vegan chocolate, finely chopped (about 1.5 cups) (I used a little more then 1.5 c. of 365 brand vegan chocolate chips)
• 2 sticks (1/2 pound) unsalted nonhydrogenated margarine, at room temperature (I used Earth Balance)
• 1 1/3 cups powdered sugar, sifted
• 1/8 teaspoon fine salt
• 1/4 cup natural unsweetened cocoa powder
• 3 tablespoons coconut milk (I had a bit of Light Coconut milk from the can left over so I used that)
• 1 tablespoon vanilla extract
• optional: toasted coconut and toasted almonds

INSTRUCTIONS

Using a microwave or double boiler, melt the chocolate in a medium bowl; set aside to cool.

In the bowl of a stand mixer fitted with a paddle attachment, beat the margarine on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Turn the mixer to low, add the sugar and salt, and mix until incorporated. Increase the speed to medium high and beat until fluffy, about 3 minutes, stopping to scrape down the sides of the bowl.

With the mixer on low, gradually add the cooled melted chocolate and beat until incorporated. Stop the mixer and add the cocoa powder, coconut milk, and vanilla. Beat on low until incorporated, then beat on medium high until the frosting is airy and thoroughly mixed, about 1 minute, stopping once to scrape down the sides of the bowl.

My roommate’s friends liked the left over cupcakes, too. I found this little message waiting for me on the fridge.

I’d say these cupcakes are winners. Unfortunately, can’t say the same for my singing. Sooo, I’ll just leave you with a little video…

Why do I love Nelly so much in this video?! I’m so wierd…