I came up with this recipe a year or so ago when I needed to find a dairy free cupcake. I served them at a family party and not only did no one guess they were dairy free, I got a request for the recipe. I think that means they were a huge success!
When you get to the part of the recipe that tells you how many cupcakes you are going to get it is a large range. There are a few factors in this one being the size of the muffin/cupcake pan you use. Also I have found that the brand of coconut milk I use has some effect too. If the coconut milk is runny (almost watery) in consistency you will get fewer cupcakes, if the coconut milk is thick the batter will end up with more volume (more air) and you will get a few more. If you stick to one brand of coconut milk you will have consistent results. Either way they are fabulous!
1 ½ cups all purpose flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup vegetable shortening
2/3 cup coconut milk
1 teaspoon vanilla
Prepare muffin pan with cupcake liners and set aside.
Preheat oven to 400 degrees Fahrenheit
In large bowl of mixer combine flour, sugar, baking powder and salt. Add shortening and coconut milk and beat for 2 minutes. Add vanilla and eggs and beat 2 more minutes.
Fill prepared muffin cups with batter, filling about ½ full. (I use an ice cream scoop to do this step)
Bake at 400 degrees for 18 to 20 minutes. Cool in pan about 10 minutes and then move to a rack to cool completely.
2 cups sifted confectioner’s sugar
¼ vegetable shortening
2-3 Tablespoons coconut milk
1 teaspoon vanilla
Shredded coconut, as desired
Blend the sugar and shortening together completely and add the coconut milk and vanilla to make a smooth spreadable frosting. If your coconut milk was really thick you may need to add a Tablespoon of water to the mixture.
Spread cupcakes with frosting and sprinkle with (or dip into) coconut as desired.
Note this can also be baked in a 9” square cake pan- in that case bake at 350 degrees Fahrenheit for 40 to 45 minutes