TOASTED COCONUT CUPCAKES

THE INGREDIENTS

FOR THE CUPCAKES:
1 box white cake mix
1 stick of butter, melted
2 tbsp. vegetable oil
2 tbsp. almond milk
1 cup sour cream
1 tsp. almond extract
1 tsp. coconut extract
1 tsp. vanilla
4 large eggs

FOR THE TOPPING:
2 cups white chocolate chips
2 tbsp. coconut oil
2 cups sweetened coconut, toasted

FOR THE FROSTING:
2 sticks butter, room temperature
1 tbsp. meringue powder
4 cups powdered sugar
3 tbsp. shortening
3 tbsp. almond milk
2 tsp. coconut extract
1 tsp. vanilla
1/4 tsp. salt (optional)

THE PROCESS

1. Preheat your oven to 350ºF and add 24 liners to your cupcake tins.
2. Using a paddle attachment or traditional beaters, combine cake mix, butter, almond, vanilla, oil, almond milk, and sour cream at low to medium speed for about 30 seconds. Add eggs one at a time and mix well. Beat on high speed for an additional 2 minutes, or until batter is thick and fluffy.
3. Fill cupcake liners with 1/4 cup batter. Bake for 16-18 minutes or until cake tester comes out clean. Allow cupcakes to cool 2-3 minutes in pan, then move to rack to cool completely.
4. Now it's time to toast that coconut! Keep your oven going at 350ºF and spread out your sweetened coconut on a baking sheet. Bake for 7-10 minutes, shaking the baking sheet every 2 minutes, until nice and golden. Set aside to cool completely.
5. Combine white chocolate chips and coconut oil and melt at 15-20 second intervals in the microwave. Dunk the top of each cupcake into the white chocolate, then dunk into the toasted coconut. Return your cupcakes to the rack to dry while you prepare the frosting.
6. Dissolve meringue powder into your coconut and vanilla extract and set aside. Using a paddle attachment or traditional beaters, cream butter until fluffy. Add meringue mixture, almond milk, and optional salt, then mix until well-combined. Add powdered sugar 1 cup at a time and beat until light and fluffy.
7. Frost cupcakes with your favorite piping tip and garnish with the remaining toasted coconut.