Coconut Cupcakes or Sheet Cake with Chai Frosting Dairy-Free Cooking Time: 34 minutes Difficulty: Easy Serves Up To: 12 The spices in the Chai Frosting pack a punch; start small and add to taste. To prepare this recipe as a sheet cake use a 13”x9” pan coated with cooking spray and reduce the bake time to 20 minutes. If you' d like to keep things dairy free, substitute a vegan butter for regular in the buttercream part of the recipe. For a more pronounced coconut f lavor, add coconut extract.
Ingredients • 2¼ cups all-purpose flour • 1 cup sugar • 1½ tsp. baking powder • ½ tsp. baking soda • ¾ tsp. salt • 1 cup Almond Breeze Almond Coconut Blend almondmilk • 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 Almond Coconut Blend almondmilk • 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 almondmilk, 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 almondmilk until smooth. Frost tops of cupcakes. Sprinkle with toasted coconut, if desired. 7. Refrigerate leftovers.
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