Coconut Cupcakes
Ingredients:
• 1/3 cup coconut oil
• 3/4 cup cane sugar
• 1 cup coconut milk
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsweetened coconut
Directions:
Preheat oven to 350°F and line a cupcake pan with 12 liners.
Melt the coconut oil in a small saucepan over very low heat until melted. Mix the oil and sugar in a medium bowl, then add the coconut milk, soy milk, vanilla, coconut extract and mix well.
Bake for 23 to 25 minutes, until the cupcake top springs back when touched and a toothpick inserted through the center comes out clean. Cool completely before icing.
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Coconut Buttercream Frosting
Ingredients:
1/2 cup vegetable shortening
1/2 cup vegan margarine
1 teaspoon vanilla extract
1/4 cup almond milk
3 1/2 cups confectioners’ (powdered) sugar
Directions:
Beat the shortening and margarine together until combined well and fluffy. Add the sugar and beat for about 3 more minutes (it will get thick, but keep the mixer going). Add the vanilla and almond milk, beat for another 5 minutes or so until fluffy. Chill until ready to use.

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