INGREDIENTS
For the cupcakes:
1 cup
coconut milk
1/3 cup
canola oil
1 tsp
vanilla extract
3/4 cup
sugar
1 cup
all-purpose flour
2 tbsp
almond meal
1/3 cup
cocoa powder
3/4 tsp
baking soda
1/2 tsp
baking powder
1/4 tsp
salt
For the frosting:
6 oz
unsalted butter, softened
8 oz
confectioners’ sugar, sifted
1/4 tsp
pure vanilla extract
green food coloring – paste, gel, powder or liquid is fine