Vanilla, Chai Cupcakes with Coconut Cream Frosting
Servings: 12
Preparation Time: 1 hour
Ingredients:
Cupcake Ingredients:
- 1 cup Coconut Cream Concentrate, softened
- 4 eggs (room temperature)
- 1/2 cup full-fat, unsweetened coconut milk*
- 1/2 cup raw honey
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut flour
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon black pepper
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Frosting Ingredients:
- 1/2 cup Coconut Cream Concentrate, softened
- 1/2 cup full-fat coconut milk*
- 1/4 cup plus 2 tablespoons honey
- 2 teaspoons vanilla
Directions:
For the cupcakes:
Preheat oven to 350 degrees F.
Combine the softened Coconut Cream Concentrate, eggs, coconut milk, honey, and vanilla until blended. Next, add in your dry ingredients. Place batter in 12 muffin cups and bake in an oven preheated to 350 degrees F for approximately 20 minutes or until baked through.
For the frosting:
Whip all ingredients together with a hand mixer or stand mixer. Turn your mixer on high and go at it for a few minutes until it is smooth and beautiful. Then place the bowl in the fridge for about 15 minutes. Take it out and whip it again with the mixer. It should be nice and creamy and fluffy. Spread onto the cooled cupcakes just before serving!
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Elizabeth, Hoover, AL.
