We’ve finally reached the Disney Renaissance, with The Little Mermaid. I wanted to create something that captured that tropical, underwater vibe, and settled on some coconut, rum, and pineapple flavors. For an added touch, bake these in seashell-shaped molds! (I only did a few because the molds were much smaller than I thought, haha.)

For this recipe, you will need:

• 1/2 cup vegan butter
• 1/2 cup sweetened coconut
• 1 cup flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 TBS brown sugar
• 1/3 cup coconut milk
• 1/4 cup applesauce
• 1 TBS rum + 1 tsp for glaze (dark rum is best, but either is fine!)
• 1 tsp coconut extract
• 1/2 tsp vanilla extract
• 1 cup powdered sugar
• 2 TBS plus 1 tsp pineapple juice

First, preheat your oven to 350F and prepare a mini-cupcake pan and/or seashell molds. Then, melt your butter and set it aside to cool. Spread the coconut on a small, rimmed baking sheet and bake for 3-5 minutes until it is golden brown. Break the coconut into smaller pieces with the handle of a wooden spoon.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Then, whisk in the cooled coconut.

In the bowl of a stand mixer, beat in the melted butter and both sugars until combined. Then, add the coconut milk and the applesauce and mix until combined. Finally, add the extracts and the rum and combine.

Add the flour mixture in two separate additions, making sure to scrape down the sides of the bowls as necessary, then scoop the batter into the pan until about half full.

Bake the mini-cupcakes for 10-12 minutes. If you are using molds, keep a close eye on them. Let your cake bites cool for about 5 minutes before turning them out.

To make your glaze, combine the powdered sugar, pineapple juice, and rum until smooth. Apply to cupcakes as desired (I dipped mine). Place them glaze side up on a cooling rack over a baking sheet.

Enjoy!