Coconut Cupcakes or Sheet Cake with Chai Frosting
Cook Time:
34
Minutes
Difficulty:
Easy
Serves Up To:
12
Servings
Nutrition Information
| Total Fat | 17g |
|---|---|
| Cholesterol | 20mg |
| Sodium | 270mg |
| Total Carbohydrates | 54g |
|---|---|
| Sugars | 37g |
| Protein | 2g |
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; optional
Directions
- 1
Preheat oven to 350°F.
- 2
Combine flour, sugar, baking soda, baking powder, and salt in a large bowl with a whisk.
- 3
In a separate bowl combine the Almond Breeze Unsweetened Original Almondmilk Coconutmilk, oil and extract, if using.
- 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
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
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
Refrigerate leftovers.
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