coconut cupcakes

You may remember that I made a coconut cake for my sister's bridal shower back in April. I realized that this recipe would also make great coconut cupcakes. So that's what I did. It helped a lot with the dryness of the cake to make them in cupcake form instead. I also didn't bake them as long. I was also making these so that my roommate could enjoy them as well, so I adjusted the recipe somewhat from my coconut cake recipe. I also cut the recipe in half as I didn't need as much batter for the cupcakes as I needed for a three layer cake.

Coconut Cupcakes
1/2 cup butter
1 cup coconut sugar
1 2/3 cups flour (I used unbleached all-purpose, and this was approximate)
1 tsp. baking powder
1/2 tsp. salt
1/2 cup almond milk
1/2 tsp. vanilla
6 Tbsp. applesauce
2 Tbsp. tapioca flour
dash cinnamon
sprinkle nutmeg
toasted coconut

Cream together the butter and sugar. Add the vanilla, cinnamon and nutmeg.


Add the tapioca flour and applesauce.


Combine the remaining ingredients and mix well. Fill cupcake wrappers and bake at 350* for about 15 minutes. I iced these cupcakes with the remaining frosting that I had from the coconut cake and sprinkled them with toasted coconut. Delicious.