Being the meticulous direction-reader that I am, I purchased double the ingredients knowing I’d need enough for the shower as well as Leslie’s birthday.
However, I failed to notice that the recipe called for muffin tins, which are much larger than cupcake tins. So in actuality, I ended up having enough batter to bake 5 dozen upside down cupcakes. #fail
I found the cupcake recipe by doing a google search that led me to Family Fun’s recipe, and found a really simple recipe for dairy-free coconut whipped cream on The Kitchn.
The cupcakes had a great crumbly top thanks to the brown sugar and butter, and the cake was deliciously moist. The coconut whipped cream was mild enough to compliment the flavors in the cupcake – not too coconut-y nor to sweet.
Here’s the final product!
Congratulations to Crystal and Dave! Can’t wait to meet baby Preston and welcome him into the Sho-Yu family! Puahahaha…xoxo