2 cups (500 mL) flour
2 tsp (10 mL) baking powder
¾ cup (175 mL) Billy Bee Honey
1 ¼ cups (300 mL) plus 4 tbsp (60 mL) Thai Kitchen® Premium Coconut Milk
½ cup (125 mL) butter, softened
¼ cup (50 mL) shortening
2 cups (500 mL) icing sugar
1 tsp (5 mL) Club House Imitation Coconut Extract
Preheat oven to 350°F (180°C).
Mix together flour, baking powder, egg, honey and 1 ¼ cups (300 mL) coconut milk; mix well.
Place 12 baking cups in cupcake tin and fill each 2/3 way full.
Bake for 15 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Remove from oven and cool completely.
In a mixing bowl, cream together butter, shortening, icing sugar and coconut extract. Add in 4 tbsp (60 mL) coconut milk; mix well.