1 tub Ben & Jerry’s Non-Dairy Coconutterly Caramel'd
Ocing:
1/2 cup (8 tablespoons) vegan buttery sticks, room temperature
1/2 cup coconut cream, chilled for at least 4 hours (This is an unsweetened, dairy-free coconut product usually found in cans in the international aisle of most grocery stores)
3 cups icing sugar, sifted
1/4 cup toasted coconut, optional
Step1
Preheat oven to 180°C. Distribute cupcake papers in a muffin tin and spray each one lightly with cooking spray. Put biscuits in a food processor and pulse until crushed. Add the coconut oil and pulse until combined.
Step2
Spoon a tablespoon (or so) into the bottom of each cupcake paper.
Step3
Tamp the biscuit layers down firmly, then set aside while you make the cupcake batter.
Step4
To make the cupcake batter, combine the dry ingredients and stir to mix.
Step5
Add the melted Ben & Jerry’s Non-Dairy and coconut oil, stir until incorporated.
Step6
Scoop ¼ cup (or so) of the batter into each cupcake paper, covering the biscuit cookie layer. Bake the cupcakes for 20-22 minutes. Remove from oven and allow to cool
Step7
To prepare the Icing, mix the vegan buttery sticks and the chilled coconut cream with a mixer until combined and lighter in consistency.
Step8
Add the icing sugar and mix until fluffy.
Step9
Spread or pipe the Icing onto each cupcake. Top with toasted coconut if desired.
