Recipe Courtesy of The Fancy Duckling
"A baking 'fail' ends up producing a delectable treat that is not overly sweet, yet hits all the right notes in your mouth. For a self-confessed “Not-A Coconut Cupcake with Chocolate Frosting Lover" these are pretty darn delightful."
- The Fancy Duckling
The Fancy Duckling is an actress, writer, and avid gluten-free baker.
After a chronic illness changed her diet seven years ago, she became determined to create a delectable birthday cake that was as delicious as the one from her childhood memories. Find more recipes at her website, thefancyduckling.wordpress.com, or contact her at email@example.com
On a Large cookie sheet lined with foil, spread out the coconut in one layer. Bake on 400 degrees for 10 minutes, until just about starting to brown but not. Set aside to cool. Reduce oven heat to 350 degrees.
In bowl, mix first four ingredients and set aside.
Separately, mix lemon juice and milk and set aside.
Cream the Earth Balance and the Coconut Sugar together in stand mixer or by hand.Add the Eggs, one at a time, beating until just combined before adding the next one. Add the vanilla, coconut extract, and milk mixture.
Slowly, add in the flour mix, being careful not to over mix. Using a spatula, gently fold in the toasted coconut.
Line small mini muffin tins with liners, and fill each to the top.
Cook for 15 minutes until cakes come out clean when toothpick is inserted.
While the cupcakes cool, make the frosting
Mix Shortening and Earth Balance together until slightly fluffy.
Add the cacao powder, vanilla, and ½ cup Powdered Sugar to the mix until you get the sweetness and consistency you desire.
Frost the top of cooled Mini Cupcakes