[ShangriLewis]

The frosting for this is so good and you can really load them up or double your cupcakes. I think if you leave the coconut out of the frosting it would be a good sub for cream cheese frosting. Coconut milks are all a bit different. Pick up the can and shake it. If it doesn't make any noise than it's just loaded with fat and that makes the best frosting

Preheat oven to 350F
makes 12 cupcakes and use paper liners because these suckers are really, really moist!

cupcakes:
bowl 1:
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
mix well
bowl 2:
1/4 cup canola oil
1 cup canned full fat coconut milk
2/3 cup sugar
1 tsp real vanilla
mix well

Now Pour the first into the second. That means the dry into the wet!!! Mix until smooth and fold in 1 cup shredded coconut. Bake for 20 to 22 minutes until just brown around the edges.

When cool frost with the following. If you put the frosting in the fridge it will get too hard to spread and you will have to leave it on the counter to soften up again.

Cream 1/4 cup Earth Balance or favorite margarine until light and fluffy. Add 1/4 cup canned full fat coconut milk and 1 tsp real vanilla. Add 2 cups powdered sugar and mix until smooth. Fold in 1 cup coconut.

Next time I'm making chocolate cupcakes to top with the frosting