INSTRUCTIONS

1. Begin by preheating oven to 350°F (175°C), and place cupcake liners in baking pans.
2. Sift the flour, sugar, baking powder and salt to a large bowl, and gently combine with a large spoon or whisk.
3. In a separate bowl, whisk together Malibu Mylk Slightly Sweetened, vegetable oil, egg or apple sauce, vanilla extract and alternative yogurt. Mix until the batter comes together.
4. Fill the cupcake liners about 2/3 way full. Bake for 19 minutes, or until a toothpick comes out with a few moist crumbs.
5. Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes.




Dairy Free Buttercream Frosting

1. Beat the shortening on a medium speed for 30 seconds with a paddle attachment, until smooth.
2. Mix in the vanilla extract or vanilla bean paste and salt on a low speed. If desired, add in an additional tsp of almond, coconut, or lemon extract.
3. Slowly add in the powdered sugar in two installments. Alternate with Malibu Mylk Slightly Sweetened.
4. Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
5. If the frosting is too thick, add in additional cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
6. Place the buttercream in a piping bag fit with your favorite frosting tip, and pipe large swirls onto the fully cooled cupcakes.
7. Garnish as desired, then enjoy!