Gluten-free Coconut Cupcakes with Coconut Frosting
2 cups organic gluten-free All Purpose Baking Mix from The Pure Pantry
3/4 cup (1 1/2 sticks) unsalted butter at room temperature or ¾ cup coconut oil
1 1/3 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup coconut milk, So Delicious Brand regular flavor
1 cup (2 sticks) unsalted butter at room temperature, or 1 cup coconut oil
2 1/2 cups powdered sugar
1/3 cup coconut creamer, So Delicious Brand
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1 1/2 cups sweetened flaked coconut
Preheat to 350°F. Line eighteen 1/3-cup muffin cups with paper liners. Using electric mixer, beat butter or coconut oil in large bowl until smooth. Add sugar and beat on medium-high speed until well blended. Add eggs one at a time beating well after each addition and occasionally scraping down sides of bowl. Beat in vanilla. Add half of baking mix and beat on low speed just until blended. Add 1 cup coconut milk and mix just until blended. Add remaining flour mixture on low speed and blend until combined.
Divide batter among cupcake papers. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Cool cupcakes 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.
Using electric mixer, beat butter in large bowl until smooth. Add sugar, coconut creamer, seeds from vanilla bean or vanilla extract. Beat on medium speed until blended. Increase to high and beat until light and fluffy. Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. Sprinkle with coconut.