i modified a chocolate banana cupcake recipe from theppk.com
3/4 cup sugar
5 Tbsp non-hydrogenized vegan butter, softened
1 1/2 tsp vanilla
1 cup all-purpose flour [or whole wheat pastry flour, or a combination
of the two - the whole wheat is really dense]
1/4 cup unsweetened cocoa [the better quality the better the cupcakes taste]
1/2 tsp baking soda
1/4 tsp salt
3/4 cup plain unsweetened soy milk
1/4 cup dried coconut flakes
Preheat oven to 350.
Sift the dry ingredients (flour, cocoa, baking soda, and salt) together in a bowl. Set aside. Combine the sugar, vegan margarine and vanilla in a large bowl. Whisk until the sugar is totally mixed into the margarine. Add a third of the flour mixture to the margarine and sugar mixture, whisking very gently. Add in half the soy milk, whisk gently. Add another third of the flour, whisk, then the remainder of the soymilk, whisk, and the remainder of the flour. Gently whisk in the dried coconut.
Spoon the batter into a cupcake pan with liners, filling only halfway if you want to yield 12 cupcakes.
Bake for 20 minutes or until a knife comes out clean when inserted.