Coconut Cupcakes with Malted Buttercream Frosting

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These sweet little nest cupcakes are a combination of a few of my favorite things…coconut and malt balls. Or as they’re known this time of year: Robin Eggs.

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These semi-homemade cupcakes are simple, yummy and perfect for Easter!

Start with a white cake mix. Mix in 3 egg whites, 1/3 cup oil, 1 1/4 cup water and 2 teaspoons coconut extract. Mix well. Then add in 3/4 cup sweetened, shredded coconut.

Fill a lined cupcake pan with batter and bake at 350 degrees for 20-25 minutes, or until light golden brown. Cool completely.

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Meanwhile, make the malted buttercream frosting.

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Using an electric mixer fitted with a beater attachment, beat 2 sticks of softened butter (1 c.) until smooth. Mix in 3 cups of powdered sugar, 1/2 cup of malted milk powder, 1/4 cup milk and 2 teaspoons of vanilla extract. Beat until smooth and set aside.

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While the cupcakes are cooling, toast coconut by placing 1 1/2 cup of sweetened, shredded coconut in a skillet. Cook over medium heat, stirring frequently until golden brown.

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To assemble, frost cooled cupcakes with buttercream, top with toasted coconut and three mini Robin Eggs candies.

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Enjoy these little nests of deliciousness!

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Coconut Cupcakes with Malted Buttercream Frosting
 
Ingredients
  • CUPCAKES:
  • Boxed white cake mix
  • 3 egg whites
  • ⅓ c. oil
  • 1¼ c. water
  • 2 tsp. coconut extract.
  • ¾ c. sweetened, shredded coconut
  • FROSTING:
  • 1 c. butter (2 sticks), room temperature
  • 3 c. powdered sugar
  • ½ c. malted milk powder
  • ¼ c. milk
  • 2 tsp. vanilla extract
  • TOPPING:
  • 1½ c. sweetened, shredded coconut, toasted
  • Mini Robin Eggs Candies
Instructions
  1. Mix the white cake mix egg whites, oil, water and coconut extract. Mix well.
  2. Add in sweetened, shredded coconut.
  3. Fill a lined cupcake pan with batter.
  4. Bake at 350 degrees for 20-25 minutes, or until light golden brown.
  5. Cool completely.
  6. Meanwhile, make the frosting. Using an electric mixer fitted with a beater attachment, beat butter until smooth.
  7. Mix in powdered sugar, malted milk powder, milk and vanilla extract.
  8. Beat until smooth.
  9. Set aside.
  10. While the cupcakes are cooling, toast coconut by placing sweetened, shredded coconut in a skillet. Cook over medium heat, stirring frequently until golden brown.
  11. To assemble cupcakes, frost cooled cupcakes with buttercream, top with toasted coconut and three mini Robin Eggs candies.
Brittany
Brittany blogs at bebe a la mode designs where she shares recipes, crafts, DIY projects and everyday life. She is wife to her college sweetheart and mama to three young munchkins. Cooking and baking is her passion and she enjoys creating simple, flavorful and family-friendly recipes.
Brittany

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Comments

  1. Sharon says

    These are delicious! A must for coconut and malted milk fans! The three flavors of the airy, coconut cupcakes with the creamy, malted frosting and the toasted coconut work so well together. My only miniscule suggestion would be to add the milk to the frosting gradually until you get it to your desired consistency. I added mine all at once and it was a little too soft for my taste, but still worked well and tasted great. I can’t wait to eat (another) one of these tomorrow with my morning coffee! Thanks for a great recipe – it’s definitely a keeper!

  2. says

    These are as pretty as they look yummy- and I seriously appreciate a good box recipe! Can’t wait to try (:

    PS Featuring these tomorrow! XO

  3. says

    Not only are these just darling, but they sound delish too. Thanks for linking up to Sunday Soiree. Have a great day. xo jen

  4. says

    They look amazing-so pretty and so yummy too!

    My weekly say G’day linky party is happening right now and this post would be a perfect addition. Please pop on over and say g’day if you have a minute to spare!

    Best wishes,
    Natasha in Oz