vanilla cupcakes with coconut malt frosting

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

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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.



chocolate pumpkin cucpakes

The first time I tasted pumpkin was in the form of pie, I wasn’t impressed.  I just didn’t like the taste of it, or I think that particular one wasn’t anything to talk about.  I’m still hesitant to try pumpkin pie, but pumpkin cupcakes on the other hand are so good.  My favorite way to enjoy dessert is in the form of cupcakes, so that totally makes sense.

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I know people usually enjoy pumpkin in fall season, but I have an excuse.  There were some cans of pumpkin puree staring at me every time I opened my baking cabinet, so I decided to use them.  There is not much we can do in winter especially when its around -15C outside.  I find baking very therapeutic in these months, keeps me sane you know.  And is there any better smell than freshly baked goods?

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My eldest son is the hardest to please, oh boy.  Whenever I tell him I’m making cupcakes, he gets really excited, but then those cupcakes have to be chocolate flavored.  When I came across a recipe which was a good mix of cocoa and pumpkin puree, I knew I had to make that, because there is no way my son can find out there is hidden pumpkin puree in there.   These cupcakes are easy to make, sure to please the kids, and if  you are pumpkin fanatic, you will gobble down these in no time.

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For the cupcakes you will need:
Makes around 24

  • 1/2 cup sour cream
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/4 cup packed light brown sugar
  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Preheat oven to 350, line the cupcake pan with liners.

In a large bowl, beat the sour cream, oil, eggs and vanilla until well combined. Add pumpkin puree and sugars, until combined. Stir in flour, cocoa powder, baking soda, salt and cinnamon until combined.

Fill the cupcake liners 3/4 full and bake for 18 mins or until toothpick comes out clean.

Cool the cupcakes completely and frost them.

For the frosting you will need:

  • 2 cups fresh whipping cream (with 35% or more fat)
  • 1/4 cup icing sugar (adjust the amount of sweetness if you like)

In a stand mixer with whisk attachment, whisk the cream on medium speed, gradually increase the speed to high whilst adding the icing sugar.  Whip until stiff peaks form.

Source: picky palate (altered by me)

pb banana muffins with nutella swirl

Ramadan Mubarak Guys ❤

I don’t know whether its lack of tea or iron deficiency, I can barely do anything around the house while fasting, especially for couple of hours after waking up.  So you see my lack of posting is because I only bake If I’m invited to an iftar party or when something is about to expire/rotten.

We had lots of ripe bananas sitting on the counter so i made muffins and some chocolate banana pb frozen bites (will post the recipe later iA).  I loved the peanut butter, banana and nutella combo, these muffins really hit the spot!  I think the die-hard chocolate fans can totally add semi-sweet chocolate chips to the batter.

pics taken at night :(

pic taken at night 😦

By the way, I just wanted to mention, every time we are about to break our fast please make dua for people around the world who are afflicted with severe poverty and hardship and thank Allah for all the things he has bestowed upon us.  Alhamdulillah, we are so blessed!!

You will need:

  • 1¾ cup All purpose Flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup sugar
  • ¼ cup softened unsalted butter
  • ½ cup peanut butter
  • 2 eggs
  • 4 large bananas
  • 4-5 tablespoons Nutella softened (mix with fork till soft)

Preheat oven to 350 F

In a small bowl mix together flour, baking powder, baking soda and salt.

In a bowl of your stand mixer with paddle attachment mix butter and sugar until fluffy.

Add peanut butter and banana and then mix in eggs one at a time.

Beat in flour mixture on low speed till incorporated.

Fill 12 muffins liners with the batter evenly.

In a small bowl whisk Nutella with a fork, drop a small tsp into middle of each muffin.

Use a toothpick to gentlyswirl the Nutella into the muffin.

Bake at 350 for 22 minutes or until a toothpick inserted comes out clean.

Source: My love for cooking

chocolate cupcakes

Hey, guys. I apologize for totally disappearing.  As I expected, I got pretty busy when in-laws were here.  We had so much fun and I felt the time spent with them was very blessed.  After they left, I got busy taking orders for cakes/cupcakes, hanging out with friends, and other bunch of not so important stuff.

Anyways, If this wasn’t a food blog, I would keep on talking.  He-He.

These chocolate cupcakes are my favorite.   A really special friend shared this recipe with me several years ago.   They are pretty good.  My kids probably memorized the recipe since they see me making it all the time, unless they were too busy licking the batter.


I used whipping cream, with little bit of icing sugar, vanilla, and shredded coconut for the frosting.

For some reason, I can’t find the pictures I took from my camera..  I guess I deleted the pics before uploading them.  I’m stuck with crappy instagram picture.  Oh well, enjoy!

You will need:

2 cups all purpose flour
1 cup unsweetened cocoa
1 1/ 2 tsp baking soda
1/2 tsp salt
3/4 cup softened butter
1 1/2 cup brown sugar
1 1/2 cup granulated sugar
3 eggs
2 tsp vanilla essence
1 1/2 cup milk

Preheat oven to 350.  Line your pans with cupcake liners.

Whisk flour, cocoa, baking soda and salt together in large bowl. Set aside.

Using a stand mixer cream butter and sugars together until light and fluffy (about 2 minutes).

Add eggs and vanilla and continue mixing.

Using a spoon, alternately add flour mixture and milk until just blended.

Allow to cool completely before frosting.

cookies & cream cheesecake cupcakes

Say Cheese..!! Cake/Cupcake.


You can see my obsession of baking, but I’m sure you didn’t know that I never ever baked an actual full-sized cheesecake? I know right, what a shame. Couple of years ago, I remember buying springform pans for cheesecake, but I didn’t get around to making it.  Please, let me blame my DH for that. He is so NOT fond of cheesecakes.  Keeping his preference in mind, I never made it.  In all seriousness, who doesn’t like creamy delicious cheesecake?


I made these Oreo cheesecake cupcakes last year when my family came to visit me and my husband thought they were just okay.  I made it again this weekend, with the addition of lots of extra oreos.  Finally, DH enjoyed eating these cupcakes. Yay, wonders of oreos.


What can I say about these cute super-duper easy cupcakes?  Adult and children alike will love them for sure! Please make them, I promise you will have no regrets whatsoever.

As for the full-sized cheesecake, that will have to wait another day…

You will need: 

I halved the recipe and added 6-8 extra chopped oreos to batter. 

  • 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
  • 2 pounds (4 8-oz packages) cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

With an electric mixer on medium high speed, beat cream cheese until smooth. Gradually add sugar, and beat until combined.  Beat in vanilla.  Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed.  Beat in sour cream and salt.  Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top.  Bake, rotating pan halfway through, until filling is set, about 22 minutes.

Transfer to wire racks to cool completely.  Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.


Source: Martha Stewart’s 175 inspired cupcakes