Lisa Mantchev's Fairy Dessert ARC Contest

I recently read (and thoroughly enjoyed) Lisa Mantchev's Eyes Like Stars: Theatre Illuminata, Act I, and I  cannot wait to read the upcoming second book, Perchance To Dream (which is due to arrive in stores May 25th).  How gorgeous are these Jason Chan covers?  I love them!  To learn more about this series please check out the Theatre Illuminata website.  To learn more about this ARC contest, please visit Lisa Mantchev's livejournal.
 

To buy Eyes Like Stars: IndieBound | The Book Depository | Powell's | Amazon | University of Washington (signed copy)
Add it to your: Goodreads | Shelfari | Library Thing | Visual Bookshelf 

To pre-order Perchance to Dream: IndieBound | The Book Depository | Powell's | Amazon | University of Washington (signed copy)

Add it to your: Goodreads | Shelfari | Library Thing | Visual Bookshelf 

The four mischievous Midsummer Night's Dream fairies from the Theatre Illuminata series are hosting a Fairy Dessert Contest to give away two ARCs of Perchance to Dream, and the entry involves sharing a fabulous dessert recipe.  I adore fun books and delicious desserts, so I've decided to share a last minute entry here.

This is a recipe from one of my favorite cookbooks, Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes That Rule by Isa Chandra Moskowitz and Terry Hope Romero.

To buy Vegan Cupcakes Take Over the World: IndieBound | The Book Depository | Powell's | Amazon
To learn more about this awesome cookbook, please visit the Post Punk Kitchen or the Post Punk Kitchen blog.

Coconut Lime Cupcakes (p. 107-108)

Cupcake Ingredients:

1/3 cup coconut oil

3/4 cup sugar

1 cup coconut milk

1/4 cup soy milk

1 tsp vanilla extract

1 tsp coconut extract

1 tbsp finely grated lime zest

1 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 cup unsweetend coconut

1. Preheat oven to 350°F. Line a cupcake pan with liners.

2. Melt the coconut oil in a saucepan (very low heat). Once melted, turn the heat off but leave it in the pan on the stove so that it stays warm and does not solidify.

3. In a medium bowl, mix together the melted coconut oil and sugar. Add the coconut milk, soy milk, vanilla, coconut extract, and lime zest. Mix to combine.

4. Add the flour, baking soda, baking powder, and salt. Mix until smooth. Add the coconut and mix to incorporate.

5. Bake for 23 to 25 minutes, until the cupcake top springs back when touched and a toothpick inserted through the center comes out clean.

6. Cool completely before icing.

Lime Buttercream Frosting:

1/2 cup vegetable shortening

1/2 cup vegan margarine (such as Earth Balance)

1 tsp vanilla extract

1/4 cup fresh lime juice

3 1/2 cups confectioners' sugar

1 tsp finely grated lime zest

1. Beat the shortening and margarine together until combined well and fluffy.

2. Add the sugar and beat for about 3 more minutes.

3. Add the vanilla and lime juice, beat for another 5 to 7 minutes or so until fluffy.

4. Add the zest and mix to distribute.

5. Chill until ready to use.

To assemble:

Heap the frosting onto the cupcakes. Place the flaked coconut on a pie plate. Gently roll the cupcakes, sides first, in the coconut. Place decorative lime slices on top. Keep refrigerated until ready to serve.

So delicious!!