vanilla cupcakes with coconut malt frosting

Do you want to know a trick to make moist vanilla cupcake?

IMG_7422 (5)

Use coconut milk !!!  yes, yes, and yes.

I’m sure you already know I’m a coconut fanatic.  Whenever I think about a cupcake, coconut comes to my mind.  If I could find ways to incorporate coconut I’d gladly do so.

Even though this cake itself doesn’t have an apparent coconut taste, I feel good knowing I used coconut milk!  And best of all, it makes the cupcake super moist. These are utterly yummy, they make me hyper, and I like it.

Frosting comes with its own story.  Few weeks ago, at a grocery store, I said to my kids, “When I was your age I used to drink ovaltine with milk all the time.  For a change I’m excited for you guys to try ovaltine instead of premade chocolate milk.”   So when we got home I gave them the ovaltine milk, and they hated it!  Since then ovaltine has been sitting in my cabinet.  Until today ofcourse.   I used it for this extremely delicious frosting.   A rich, fluffy, coconut-malt frosting is what you need on a moist cupcake.

I wish I can eat these every single day without gaining inches !!

For the cupcakes you will need:

1 1/8 cups all purpose flour + 2 tbsp corn starch
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup sugar
2 tsp vanilla
1/2 cup canola oil (vegetable or extra light olive oil also work)
1/2 cup coconut milk

Preheat the oven to 350 °F and line a cupcake pan with 15 cupcake liners.

In a bowl, whisk together flour, corn starch, baking powder, baking soda and salt.  Set aside.

In the bowl of a stand mixer, beat eggs with the whisk attachment on medium speed

Add 3/4 cup sugar and continue to beat.  Add oil and vanilla and keep on beating.

Reduce the speed to mid-low and slowly add about half of the flour mixture. Add half of the coconut milk, then add rest of the flour mix and the rest of the milk.  Beat until smooth.

Pour the batter into liquid measuring cup and then pour into a lined cupcake pan.

Bake for 12-14 mins in the oven or until the toothpicks comes out clean.   Cool completely before frosting.

For the frosting you will need:

  • 1 cup butter, room temperature
  • 2/3 cup ovaltine powder
  • 3 cups powdered sugar
  • pinch of salt
  • 1/2 cup coconut milk
  • 1 tsp vanilla
  • 1 tsp coconut extract

In the bowl of a stand mixer, beat the butter until smooth. Add ovaltine powder, icing sugar and pinch of salt, mix until smooth.  Add the coconut milk, vanilla, and coconut extract and beat until on medium speed until light and fluffy.  Add more coconut milk if you need to thin out frosting.

Source: cake adapted from natashaskitchen, frosting rabzbakes original.

 

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One thought on “vanilla cupcakes with coconut malt frosting

  1. Gorgeous photo mA! And I’ve never used coconut milk in anything before, but have only heard great things about it. I love this combo of coconut milk and a malted chocolate frosting!

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