Coconut Cupcakes or Sheet Cake with Chai Frosting

Cook Time:





Serves Up To:



Nutrition Information

Total Fat17g
Total Carbohydrates54g



  1. 1

    Preheat oven to 350°F.

  2. 2

    Combine flour, sugar, baking soda, baking powder, and salt in a large bowl with a whisk.

  3. 3

    In a separate bowl combine the Almond Breeze Unsweetened Original Almondmilk Coconutmilk, oil and extract, if using.

  4. 4

    Add wet ingredients to dry; stir just until combined. Divide evenly among 12 muffin cups lined with muffin liners, lightly sprayed with cooking spray.

  5. 5

    Bake 22 minutes at 350°F or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pan for 5 minutes. Remove to a wire rack to cool completely.

  6. 6

    To prepare frosting, combine powdered sugar and spices. Add butter; beat until combined. Beat in Almond Breeze Unsweetened Original Almondmilk Coconutmilk until smooth. Frost tops of cupcakes. Sprinkle with toasted coconut, if desired.

  7. 7

    Refrigerate leftovers.

Made with these products:

Unsweetened Original Almondmilk Coconutmilk Photo

Unsweetened Original Almondmilk Coconutmilk

View Product
Shelf Stable Coconut Unsweetened Original Almondmilk Photo

Shelf Stable Coconut Unsweetened Original Almondmilk

View Product

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