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1
Preheat the oven to 350F.
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2
Line a muffin pan with 12 liners.
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3
Whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt.
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4
Set aside.
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5
Combine the vegan yogurt, coconut milk, and lemon juice.Set aside.
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6
In the bowl of a stand mixer fitted with the paddle attachment, combine the coconut oil, sugar, egg replacer, vanilla, and coconut extract.
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7
Beat for about 2 minutes on medium speed.
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8
Sift in the flour mixture in three batches, alternating with the yogurt/coconut milk mixture, and beginning and ending with the flour mixture.
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9
Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
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10
Fold in the shredded coconut.
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11
Fill the liners three-fourths full with batter.
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12
Smooth the tops of the cupcakes with a butter knife or frosting spatula.
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13
Bake in the center of the oven for about 22 minutes, rotating the pan halfway through.
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14
Bake until golden and a skewer inserted into the center of a cupcake comes out clean.
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15
Transfer the cupcakes to a cooling rack and let cool completely before frosting.
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16
To frost the cupcakes, cover the tops of the cupcakes liberally with frosting, then roll gently in the flaked coconut.
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17
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for about 2 minutes.
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18
Add the confectioners sugar in three batches, beating after each addition.
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19
Add the rice milk, coconut extract, and vanilla.
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20
Beat until light and fluffy, about 5 minutes.
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21
Spread the frosting with a butter knife or frosting spatula, mounding over the tops of the cupcakes.
