Coconut Cupcakes with Malted Buttercream Frosting
These sweet little nest Coconut Cupcakes with Malted Buttercream Frosting are a combination of a few of my favorite things...coconut and malt balls.
Servings: 24
Calories: 303kcal
Ingredients
CUPCAKES:
- 15.25 oz white cake mix
- 3 egg whites
- ⅓ c oil
- 1 ¼ 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:
- 1 ½ c sweetened, shredded coconut toasted
- 72 Mini Robin Eggs Candies
Instructions
- Mix the white cake mix egg whites, oil, water and coconut extract. Mix well.
- Add in sweetened, shredded coconut.
- Fill a lined cupcake pan with batter.
- Bake at 350 degrees for 20-25 minutes, or until light golden brown.
- Cool completely.
- Meanwhile, make the frosting. Using an electric mixer fitted with a beater attachment, beat butter until smooth.
- Mix in powdered sugar, malted milk powder, milk and vanilla extract.
- Beat until smooth.
- Set aside.
- While the cupcakes are cooling, toast coconut by placing sweetened, shredded coconut in a skillet. Cook over medium heat, stirring frequently until golden brown.
- To assemble cupcakes, frost cooled cupcakes with buttercream, top with toasted coconut and three mini Robin Eggs candies.
Video
Nutrition
Calories: 303kcal | Carbohydrates: 40g | Protein: 1g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 21mg | Sodium: 242mg | Potassium: 71mg | Fiber: 0g | Sugar: 31g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 0.5mg