Brown Sugar Coconut Cupcakes

• FOR THE CUPCAKES:
• 1 cup Brown Sugar
• 1/2 cups Butter, Softened
• 2 Eggs
• 1 teaspoon Vanilla
• 1-1/2 cup Flour
• 1 teaspoon Baking Powder
• 3/8 cups Coconut Milk (so Delicious)
• 3/4 cups Shredded Coconut (heaping)
• FOR THE FROSTING:
• 2 Tablespoons Shortening
• 2 Tablespoons Butter
• 1 cup Powdered Sugar, Or More As Needed
• 1 Tablespoon Coconut Milk
• 1/2 cups Frozen Blueberries, Thawed
• Shredded Coconut, To Sprinkle On Top

1. Cupcakes:
2. 1. Preheat the oven to 350u0b0F and line or spray a cupcake tray.
3. 2. Cream the sugar and butter. Add the eggs and vanilla and mix until combined.
4. 3. Mix the flour and baking powder in a separate bowl.
5. 4. Add the dry ingredients to the wet and add the coconut milk. Mix until combined.
6. 5. Fold in the shredded coconut.
7. 6. Scoop the batter into the cupcake tray (I used a 1/4 cup to measure them out).
8. 7. Bake for 25 minutes and let cool.
9. Frosting:
10. 1. Cream the shortening and butter.
11. 2. Add the powdered sugar, coconut milk and blueberries and mix. Make sure to mash up the blueberries.
12. 3. Add more powdered sugar until frosting has desired consistency (I used about 1/2 cup more).
13. 4. Spoon onto cupcakes and top with coconut.

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Taken from tastykitchen.com/recipes/desserts/brown-sugar-coconut-cupcakes/ (may not work)