Almond Joyful Cupcakes

Yesterday was Dan's birthday at John's work, and I decided to make him some Almond Joyful cupcakes. I had made these a time before, and Dan loved them. So I thought they would be great for his birthday. John said they were a hit, and he didn't share them with anyone in the tech department. Instead he shared them with some of the higher-ups, and had several left over to take home. I just love it when my baked goods are a success!

These are really delicious, and so creamy, topped with a coconut almond frosting, I think they are the perfect almond joy cupcake. Give them a try and fall in love for yourself.


Almond Joyful Cupcakes
1 cup all-purpose flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cup coconut cream (or coconut milk)
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
1/2 cup shredded coconut


Directions
1. Preheat oven to 350 degrees, & line your muffin pan with cupcake liners.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder & salt.
3. In a larger bowl, mix together the coconut cream, sugar, & the extracts.
4. Add the flour mixture to your coconut mixture in batches, mixing well after each incorporation. Mix until smooth & then fold in the shredded coconut.
5. Fill the cupcake liners about 2/3 full. Bake for 24-26 minutes. Transfer to a wire rack & cool completely.

Coconut Almond Frosting
1/4 cup nonhydrogenated shortening
1 cup confectioners' sugar
1 to 2 tablespoons coconut cream
1/2 cup shredded coconut

Directions
1. Beat the shortening until it's light and fluffy. Add the sugar and the coconut cream, mixing until smooth, about 3 minutes. Then stir in the shredded coconut by hand.

After I frosted these cupcakes, I put them in the fridge for about 15 minutes to let the frosting set. You could also top each cupcake with a chocolate covered almond if you have them on hand. Perfect!