Coconut Cupcakes: ½ cup coconut milk ½ cup soy milk 1 tsp apple cider vinegar ¾ cup sugar 1/3 cup canola oil 1 teaspoon vanilla 1 cup all purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 1 tbsp coconut extract
Preheat oven to 350 and bake for 18-20 minutes. Let cool.
Cream Cheese Coconut Frosting:
½ cup earth balance ½ cup shortening 3 ½ cup confectioners’ sugar ½ teaspoon vanilla 1 teaspoon coconut extract ¼ cup coconut milk
Frost the tops of the cupcakes lightly and then roll the frosted tops over flaked coconut. I double frosted the cupcakes and rolled them twice because they seemed a little flat when just frosted and rolled once.