Coconut Cupcakes or Sheet Cake with Chai Frosting

Name: Coconut Cupcakes or Sheet Cake with Chai Frosting
Cook time: 34 min
Total time: 34 min
Yield: 12
Ingredients: 2¼ cups all-purpose flour; 1 cup sugar; 1½ tsp. baking powder; ½ tsp. baking soda; ¾ tsp. salt; 1 cup Almond Breeze Unsweetened Original Almondmilk Coconutmilk; 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 Unsweetened Original Almondmilk Coconutmilk; toasted coconut flakes (optional)

Cook Time:
34 Minutes: Difficulty:
Easy: Serves Up To:
12 Servings

Nutrition Information

Total Fat	17g

Total Carbohydrates	54g

Cholesterol	20mg
Sodium	270mg

Dietary Fiber	<1g
Sugars	37g

Protein	2g

Directions

Cupcakes

Step 1 complete
Preheat oven to 350°F.
Step 2 complete
Combine flour, sugar, baking soda, baking powder, and salt in a large bowl with a whisk.
Step 3 complete
In a separate bowl combine the Almond Breeze Unsweetened Original Almondmilk Coconutmilk, oil and extract, if using.
Step 4 complete
Add wet ingredients to dry; stir just until combined. Divide evenly among 12 muffin cups lined with muffin liners, lightly sprayed with cooking spray.
Step 5 complete
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.

Frosting

Step 6 complete
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.
Step 7 complete
Refrigerate leftovers.