- Shelf Stable Unsweetened Original Almondmilk Coconutmilk
- Unsweetened Original Almondmilk Coconutmilk
- Cook Time
- 45 Minutes
|Total Fat||24.1 g|
|Total Carbohydrates||68.9 g|
|Dietary Fiber||0.5 g|
Preheat oven to 350 degrees F. Line a cupcake pan (12 cups) with paper liners. Set aside.
In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
In a stand mixer, beat the butter and sugar together until light and fluffy and lightened in color. This will take about 5 minutes. Scrape down the sides of the bowl with a rubber spatula.
Add the eggs one at time, beating after each addition. Stir in the extracts.
Divide batter evenly in prepared cupcake liners, filling 2/3 full. Bake cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a wire cooling rack and cool completely.
While the cupcakes are cooling, make the frosting. Using a stand mixer, beat the butter until creamy. With the mixer on low, add 1 cup of powdered sugar at a time until all of the powdered sugar is added. Beat in the milk, vanilla extract, and almond extract. Beat until smooth.
Place the frosting in a pastry bag and frost. I used the 1M Wilton tip. Decorate with sprinkles, if desired. Serve!
Courtesy of: Two Peas & Their Pod