Coconut Lime Cupcakes

Because who doesn't love cupcakes, coconut and lime.
This recipe takes a hot minute. About 90 of them to be precise.

Cupcakes:


1/3 cup coconut oil
3/4 cup granulated vegan sugar
1 cup coconut milk
1/4 cup soy milk
1 tsp vanilla extract
1 tsp coconut extract
1 tbsp lightly packed, finely grated lime zest
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup unsweetened coconut

Preheat oven to 350°F. Line a cupcake pan with liners.

Melt the coconut oil in a small saucepan over very low heat.
Once melted, turn the heat off but leave it in the pan on the stove so that it stays warm and does not solidify.
Mix together the melted coconut oil and sugar.
Add the coconut milk, soy milk, vanilla, coconut extract, and lime zest. Mix to combine.
Add the flour, baking soda, baking powder, and salt.
Mix until smooth.
Add the coconut and mix
Bake for 23 to 25 minutes, until the cupcake top springs back when touched and a toothpick inserted through the center comes out clean.
Let cool completely before icing.

Lime Buttercream Frosting:


1/2 cup vegetable shortening
1/2 cup vegan margarine
1 tsp vanilla extract
1/4 cup fresh lime juice
3 1/2 cups confectioners' sugar
1 tsp finely grated lime zest
Beat the shortening and margarine together until combined well and fluffy.
Add the sugar and beat for about 3 more minutes.
Add the vanilla and lime juice.
Beat for another 5 to 7 minutes or so until fluffy.
Add the zest and mix
Chill until ready to use

Frost cupcakes
Top with lime wheels to be fancy