Coconut Cupcakes or Sheet Cake with Chai Frosting

Cook Time:

34

Minutes

Difficulty:

Easy

Serves Up To:

12

Servings


Nutrition Information

Total Fat17g
Cholesterol20mg
Sodium270mg
Total Carbohydrates54g
Sugars37g
Protein2g

Ingredients

Directions

  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

Recipes Straight to Your Inbox

Sign up for the latest recipes and product updates

I confirm that I would like to receive emails from Blue Diamond Almonds, and have read and agree to the privacy policy and terms of service.
By signing up, you agree and provide consent to receive from us (and our affiliates) marketing communications on upcoming specials and promotions at the email address provided. For more information, please visit our Privacy Policy. You can unsubscribe at any time by clicking the link in the email.