Coconut Cupcakes

I couldn't take my mind off these beautiful coconut cupcakes. The leftover shredded coconut I had from an ambrosia salad were just begging to be baked up in cupcakes. 

Cuckoo for coconuts...YUM YUM!

As I was reading up on the recipe, there were many comments about how good the cupcake was on its own so I skipped frosting them altogether. These were little explosions of coconut. Delish! When I bake them again, I'll top them with Chocolate Buttercream Frosting. YUMMO!

Coconut Cupcakes

Yield: 24 cupcakes

Ingredients:

• 1 c soy milk
• 1 tsp apple cider vinegar
• 2 c flour
• 2 tbs cornstarch
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 c packed sweetened, shredded coconut
• 1 stick unsalted butter, softened
• 1 c sugar
• 3/4 c unsweetened coconut milk
• 1 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350F. Line muffin pans with cupcake liners.
2. Whisk soy milk and apple cider vinegar in measuring cup and set aside a few minutes to curdle.
3. Whisk dry ingredients in a large bowl.
4. In stand mixer bowl, cream butter and sugar.
5. Add coconut milk and vanilla extract.
6. Alternate mixing in soy milk mixture and dry ingredients. 
7. Fill cupcake liners 2/3 full and bake for 20-22 mins until done.
8. Transfer to cooling rack and cool completely before frosting.

Source: Tracey's Culinary Adventures, adapted from Martha Stewart