Banana Coconut Cupcakes

Ingredients

• 1 cup apple sauce 
• 1.5 teaspoons baking soda 
• 2  bananas ripe mashed
• 1 cup coconut or shredded toasted
• 4 ounces dairy-free cream cheese alternative room temperature
• 0.3 cup dairy-free margarine room temperature
• 2.5 cups flour all-purpose
• 0.7 cup milk alternative unsweetened (So Delicious Coconut Milk Beverage was used here)
• 2 cups powdered sugar 
• 0.5 teaspoon salt 
• 1 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• hand mixer
• toothpicks
• muffin tray
• silicone muffin liners

Directions

1. Preheat oven to 350ºF.Sift together flour, sugar, soda and salt in a large bowl.
2. Add remaining ingredients and stir until moistened.Coat muffin tins with baking spray or use silicone muffin cups.Fill each muffin cup 3/4 full.
3. Bake 15-20 minutes or until toothpick inserted into center of cupcake comes out clean.Allow to cool completely before frosting.Using electric mixer, combine cream cheese and margarine and mix until smooth.
4. Add vanilla. Slowly add powdered sugar until desired consistency is reached. Texture should be smooth.
5. Spread each cooled cupcake with frosting.
6. Place toasted coconut on plate and gently roll each frosted cupcake in coconut. Store in refrigerator.