Coconut Cupcakes or Sheet Cake with Chai Frosting
The spices in the Chai Frosting pack a punch; start small and add to taste. To prepare this recipe as a sheet cake use a 13”x9” pan coated with cooking spray and reduce the bake time to 20 minutes. If you'd like to keep things dairy free, substitute a vegan butter for regular in the buttercream part of the recipe. For a more pronounced coconut flavor, add coconut extract.
Preheat oven to 350°F.
Combine flour, sugar, baking soda, baking powder, and salt in a large bowl with a whisk.
In a separate bowl combine the almondmilk, oil and extract, if using.
Add wet ingredients to dry; stir just until combined. Divide evenly among 12 muffin cups lined with muffin liners, lightly sprayed with cooking spray.
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.
To prepare frosting. combine powdered sugar and spices. Add butter; beat until combined. Beat in almondmilk until smooth. Frost tops of cupcakes. Sprinkle with toasted coconut, if desired.
- 2¼ cups all-purpose flour
- 1 cup sugar
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ¾ tsp. salt
- 1 cup Almond Breeze Almond Coconut Blend almondmilk
- ½ cup canola or vegetable oil
- 1 tsp. coconut extract; optional
- 2 cups powdered sugar
- ¼ tsp. cinnamon
- ¼ tsp. nutmeg
- ⅛ tsp. ground cloves
- ⅛ tsp. ground cardamom
- ½ cup unsalted butter; softened
- 1 Tbsp. Almond Breeze Almond Coconut Blend almondmilk
- Toasted coconut; optional
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