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Categories:
brown sugar butter eggs vanilla flour baking powder coconut milk coconut Frosting shortening butter powdered sugar coconut milk frozen blueberries coconut
Viewed: 34 - Published at: 4 years agoIngredients
- FOR THE CUPCAKES:
- 1 cup Brown Sugar
- 1/2 cups Butter, Softened
- 2 Eggs
- 1 teaspoon Vanilla
- 1-1/2 cup Flour
- 1 teaspoon Baking Powder
- 3/8 cups Coconut Milk (so Delicious)
- 3/4 cups Shredded Coconut (heaping)
- FOR THE FROSTING:
- 2 Tablespoons Shortening
- 2 Tablespoons Butter
- 1 cup Powdered Sugar, Or More As Needed
- 1 Tablespoon Coconut Milk
- 1/2 cups Frozen Blueberries, Thawed
- Shredded Coconut, To Sprinkle On Top
Method
- Cupcakes:
- 1. Preheat the oven to 350°F and line or spray a cupcake tray.
- 2. Cream the sugar and butter. Add the eggs and vanilla and mix until combined.
- 3. Mix the flour and baking powder in a separate bowl.
- 4. Add the dry ingredients to the wet and add the coconut milk. Mix until combined.
- 5. Fold in the shredded coconut.
- 6. Scoop the batter into the cupcake tray (I used a 1/4 cup to measure them out).
- 7. Bake for 25 minutes and let cool.
- Frosting:
- 1. Cream the shortening and butter.
- 2. Add the powdered sugar, coconut milk and blueberries and mix. Make sure to mash up the blueberries.
- 3. Add more powdered sugar until frosting has desired consistency (I used about 1/2 cup more).
- 4. Spoon onto cupcakes and top with coconut.
