mini coconut cupcakes
1/3 cup organic apple sauce
3/4 cup organic sugar
1 1/4 cup coconut milk
1 teaspoon vanilla
1 teaspoon coconut extract
1 tablespoon fresh lime zest
1 cup organic flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsweetened shredded
coconut
Preheat
oven to 350 degrees. Place mini cupcake liners in the mini cupcake pan. In a mixer combine the wet ingredients. Then add
the dry ingredients. Mix the batter thoroughly.
Scoop
batter into the muffin tins ¾ full and bake for about 15 minutes or until the
cupcakes spring back when you touch them. Let them cool completely before icing
them.
