Coconut Almond Cupcakes

Preheat your oven to 350°F.

Pulse the following in a coffee grinder for 10 seconds:

1/4 cup + 1 tbsp + 1 tsp dried coconut

Add the finely chopped coconut to a medium mixing bowl and combine with the following dry ingredients:

1 cup spelt flour
1/4 cup almond meal
1/2 tsp salt
1 1/4 tsp baking powder

In a large bowl, whisk together the following wet ingredients:

1/3 cup vegetable oil
3/4 cup cane sugar
1 ener-g egg substitute
2/3 cup non-dairy milk
1 tsp almond extract
1/2 tsp vanilla extract

Add the dry ingredients into the wet and whisk until just mixed.  Pour the batter into a cupcake pan (filling each cup 2/3 of the way full) and bake for 22-25 minutes, until a toothpick inserted into the cupcake comes out clean.

In a medium bowl, whisk together the following ingredients (which should all be at room temperature) to make the frosting:

1/4 cup dairy-free margarine
1 1/4 cups powdered sugar
1/2 tsp coconut rum
1/4 tsp vanilla extract
1/4 tsp almond extract
coconut (or other non-dairy) milk as needed

Allow the cupcakes to cool, then frost and sprinkle with toasted coconut (bake dried coconut in a 350°F oven for 5-7 minutes, stirring once halfway through).