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Recipe for Tuesday, June 28th, 2011:
Chocolate Cupcakes with Chocolate Malt Frosting
Recipe via Love & Olive Oil
Prep time: unknown
Bake time: 18-20 minutes
Serves: 12 cupcakes

Ingredients [Chocolate Cupcakes]:
Ingredients [Chocolate Malt Frosting]:
(A conversion table can be found here.)
Directions:
Preheat oven to 350 degrees F. Line muffin pan with paper liners.
Whisk together the coconut milk, sugar, oil, and vanilla extract until incorporated. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in coconut milk mixture. Stir until just smooth (do not overmix).
Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). For mini cupcakes, fill each with 1 tablespoon batter. Bake 18-20 minutes (or 10-12 for minis), or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Make frosting: In a small bowl, combine milk and malted milk powder and mix until combined. Set aside. In the bowl of a stand mixer, cream butter until smooth and fluffy, 2-3 minutes. Add cocoa powder and 1 cup powdered sugar and beat until combined. Mix in vanilla and malted milk mixture. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar/cream to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes.
Spread or pipe frosting onto cooled cupcakes.