Itty-Bitty Coconut Cupcakes

I love making single-serve desserts, that way I am forced to limit myself to eat only one! Chocolate-Covered Katie has a bunch of these recipes on her blog. I decided to make her vegan single serve cupcakes with some coconut milk and a greek yogurt frosting topped with toasted coconut. From her recipe, I was able to make 3 mini cupcakes; one for me, and two for my husband. The perfect size dessert for when we're craving something sweet after dinner! 

Plus, they're incredibly cute. 

Itty-Bitty Coconut Cupcakes

▪                1 tablespoon wheat flour

▪                2 tablespoons cake flour

▪                dash salt

▪                1 tablespoon applesauce or oil - or a combination (I used all oil; out of applesauce)

▪                1 tablespoon plus 1 teaspoon liquid (milk or water- I used coconut milk!)

▪                1/4 teaspoon vanilla extract

▪                1/4 teaspoon baking powder

▪                1 teaspoon shredded coconut

Frosting

▪                3 teaspoons non-fat, plain greek yogurt

▪                1 teaspoon (or less) powdered sugar

▪                1/4 teaspoon vanilla extract

▪                toasted, shredded coconut 

Preheat oven to 330. Spray muffin tin(s) with non-stick spray. Mix all cupcake ingredients and fill tin(s). For mini cupcakes, bake for 10 minutes; regular size cupcake, bake for 13-15 minutes. 
Let cupcakes cool, then top with frosting!