Coconut Banana 3-Milk Cupcakes with Nutella Buttercream
Coconut Banana 3-Milk Cupcakes with Nutella Buttercream is a lacto ovo vegetarian hor d'oeuvre. This recipe makes 20 servings with 464 calories, 6g of protein, and 30g of fat each. For 68 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up vanilla, full fat coconut milk, granulated sugar, and a few other things to make it today. It is brought to you by Half Baked Harvest. 268 people found this recipe to be scrumptious and satisfying. It is a very reasonably priced recipe for fans of American food. From preparation to the plate, this recipe takes roughly 2 hours and 40 minutes. With a spoonacular score of 30%, this dish is not so spectacular. Users who liked this recipe also liked Banana Cupcakes with Nutella Buttercream Frosting, Chocolate Cupcakes with Nutella Buttercream, and Nutella Buttercream Cupcakes with Hidden Cadbury Egg.
Servings: 20
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 1/2 cups all purpose flour
2 teaspoons baking powder
3 very ripe mashed bananas (1 cup mashed banana)
3/4 cup canola oil
toasted coconut + fun decorations, for topping
1 cup coconut milk
5 eggs
2-4 tablespoons heavy cream or full fat coconut milk
3/4 cup granulated sugar
1/2 cup goat milk or regular whole milk
3/4 cup nutella
1-2 cups powdered sugar
1/2 teaspoon salt
pinch of salt
1 (14 ounce) can sweetened condensed milk
2 sticks (1 cup) unsalted butter, softened
2 teaspoons vanilla
Equipment:
muffin liners
mixing bowl
oven
baking sheet
toothpicks
skewers
whisk
bowl
stand mixer
Cooking instruction summary:
InstructionsPreheat the oven to 350 degrees F. Line 20-24 muffins cups with cupcake liners or grease with cooking spray.*In a large mixing bowl, beat together the oil, sugar, eggs and vanilla until the mixture is well combined and pale yellow in color. Stir in the mashed bananas.Add the flour, baking powder and salt and mix until fully combined.Divide batter evenly among the prepared pans, filling each three-quarters full. Bake 20 minutes or until a toothpick inserted into the center comes out clean, do not over bake. Allow the cupcakes to cool slightly and then transfer the cupcakes to large a rimmed baking sheet. Using a skewer, make holes all over the top of the cupcakes.In a bowl, whisk together the coconut milk, goat milk (or regular milk), sweetened condensed milk and vanilla until combined. Gently pour the milk over each cupcakes, ensuring it gets down into the cupcakes nooks and crannies. You may not need to use all the milk (save any leftover for basting during chill time). Refrigerate for 23 hours or until the milk mixture has been absorbed. During this time, I like to spoon more milk over the cupcakes to make sure they a staying moist and really soaking up all the milk they can.To make the buttercream, Add the butter and 1 to 1 1/2 cups powdered sugar to the bowl of a stand mixer (or use a hand held mixer). Beat the butter and powdered sugar together until the butter is light and fluffy, about 4 minutes. Add the Nutella and vanilla and beat more, scraping down the sides as needed, another 2 minutes or until there are no streaks of white. Add 2 tablespoons of the heavy cream + a pinch of salt and whip the frosting for 2-4 minutes or until light and fluffy. If desired add the remaining tablespoons of the heavy cream (I normally do) and whip until combined. Taste the frosting and add more powdered sugar if you like a sweeter or thicker frosting.Frost the cupcakes generously with the Nutella buttercream. Sprinkle with toasted coconut and decorate as desired. Cakes should be kept in the fridge and brought to room temperature 20-30 minutes before serving.
Step by step:
1. Preheat the oven to 350 degrees F. Line 20-24 muffins cups with cupcake liners or grease with cooking spray.*In a large mixing bowl, beat together the oil, sugar, eggs and vanilla until the mixture is well combined and pale yellow in color. Stir in the mashed bananas.
2. Add the flour, baking powder and salt and mix until fully combined.Divide batter evenly among the prepared pans, filling each three-quarters full.
3. Bake 20 minutes or until a toothpick inserted into the center comes out clean, do not over bake. Allow the cupcakes to cool slightly and then transfer the cupcakes to large a rimmed baking sheet. Using a skewer, make holes all over the top of the cupcakes.In a bowl, whisk together the coconut milk, goat milk (or regular milk), sweetened condensed milk and vanilla until combined. Gently pour the milk over each cupcakes, ensuring it gets down into the cupcakes nooks and crannies. You may not need to use all the milk (save any leftover for basting during chill time). Refrigerate for 23 hours or until the milk mixture has been absorbed. During this time, I like to spoon more milk over the cupcakes to make sure they a staying moist and really soaking up all the milk they can.To make the buttercream,
4. Add the butter and 1 to 1 1/2 cups powdered sugar to the bowl of a stand mixer (or use a hand held mixer). Beat the butter and powdered sugar together until the butter is light and fluffy, about 4 minutes.
5. Add the Nutella and vanilla and beat more, scraping down the sides as needed, another 2 minutes or until there are no streaks of white.
6. Add 2 tablespoons of the heavy cream + a pinch of salt and whip the frosting for 2-4 minutes or until light and fluffy. If desired add the remaining tablespoons of the heavy cream (I normally do) and whip until combined. Taste the frosting and add more powdered sugar if you like a sweeter or thicker frosting.Frost the cupcakes generously with the Nutella buttercream. Sprinkle with toasted coconut and decorate as desired. Cakes should be kept in the fridge and brought to room temperature 20-30 minutes before serving.
Nutrition Information:
covered percent of daily need
