easter egg cupcakes

With Easter right around the corner, store shelves are filled with yummy holiday sweets. The sight of these favorite treats put me in the mood to bake cupcakes inspired by Easter candy. Using Whopper's malted robins eggs as inspiration, I put together these decadant vanilla malted cupcakes.

 

These cupcakes are an airy and moist malt-flavored cake, topped with sweet coconut buttercream and toasted coconut. And the perfect garnish - the malted robins egg that inspired the cupcake!

 
Makes approximately 18 cupcakes

for the cupcakes
1 cup cake flour
1/2 cup all-purpose flour
1/2 cup malted milk powder
1-1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons unsalted butter, room temperature
1/4 cup solid vegetable shortening, room temperature
1 cup sugar
1-1/2 teaspoons vanilla extract
1 cup ice cold water
2 large egg whites, room temperature

for the frosting
1 14-ounce can unsweetened coconut milk
1 cup unsalted butter, room temperature
2 to 3 cups confectioner's sugar
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
1-2 cups sweetened flaked coconut
Whopper's robins eggs or candy eggs of your choice, for garnish

 
to make the cupcakes
1. Preheat oven to 325°F and line 18 cupcake cups with liners.
2. In a large bowl, whisk together the flours, malted milk powder, baking powder, baking soda, salt, cinnamon and nutmeg.
3. Place the paddle attachment on your stand mixer and in the bowl of the mixer, cream together the butter and shortening.
4. Slowly add the sugar and vanilla to the creamed butter, mixing until fluffy, about three minutes.
5. Mix in the dry ingredients in three batches, adding one third of the ice after each addition of dry ingredients.
6. In a separate bowl, beat the egg whites at medium-high speed until soft peaks form.
7. Gently fold the egg whites into the batter.
8. Fill the cupcake liners, filling just under 3/4 of the way full.
9. Bake for about 20-22 minutes. Take care not to overbake and remove from oven as soon as a toothpick inserted in center comes out clean. These cupcakes will not bake up round and will have flat tops. Remove from oven and allow to cool completely.

to make the frosting
prepare reduced coconut milk in advance; can be made up to 2 days ahead
1. Heat coconut milk in a deep sauce pan over medium-high heat, to boiling.
2. Once boiling, reduce heat to medium-low and allow to simmer for 20 minutes, stirring occasionally.
3. Remove from heat and allow to cool, then pour into a bowl and chill.
4. Bring to room temperature when ready to prepare frosting; I took the reduced coconut milk from the fridge and warmed in the microwave for ten seconds, just until it loosened.
5. Toast the coconut. Cover a large cookie plan with foil and spread a thin layer of coconut on top of foil. Toast at 300°F for 10-15 minutes, checking and stirring every few minutes. Shredded coconut can turn quickly from beautifully toasted to burned.
6. In a large bowl, using a stand or electric mixer, whip the butter for a minute or two, until light and fluffy.
7. Add reduced coconut milk, vanilla and salt to butter; whip until well-blended.
8. Slowly add the confectioner's sugar, mixing as you add the sugar.
9. Continue adding sugar until the mixture becomes stiff.
10. Frost cupcakes as desired.
11. Garnish with toasted coconut before frosting sets and place candy garnish on top.

 

Not crazy about coconut? The malted vanilla cake is really light and delicious; it'd be great with a traditional buttercream frosting, chocolate frosting, or whatever is your favorite instead. And if you're looking for more Easter cupcake ideas, check out my Cadbury Creme cupcake recipe from last year.

What's your favorite treat to indulge in this time of year?

hugs, sharyn