Coconut Banana 3-Milk Cupcakes with Nutella Buttercream Recipe

Today's cupcake Friday. This week was awful. I dislike wisdom tooth extraction and am excited to finish. I've had enough throbbing, so fingers crossed it hits soon. This week was heavy with snow. Tired of snow. Third, celebrate Friday with Nutella buttercream cupcakes. 

Ingredient

– 3/4 cup canola oil – 3/4 cup granulated sugar – 5 eggs – 2 teaspoons vanilla – 3 very ripe mashed bananas about 1 cup mashed banana – 1 1/2 cups all purpose flour – 2 teaspoons baking powder – 1/2 teaspoon salt – 1 cup coconut milk – 1/2 cup goat milk or regular whole milk – 1 (14 ounce) can sweetened condensed milk – 2 teaspoons vanilla NUTELLA BUTTERCREAM – 2 sticks unsalted butter, softened – 1-2 cups powdered sugar – 3/4 cup nutella – 2 teaspoons vanilla – 2-4 tablespoons heavy cream or full fat coconut milk – Pinch of salt – Toasted coconut + fun decoration

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1

Start with a 350-degree oven. Cover 20–24 muffin cups with liners or cooking spray. 

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2

Mix the oil, sugar, eggs, and vanilla in a large bowl till pale yellow. Mix with mashed bananas. 

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Add flour, baking powder, and salt and stir well. Fill prepared pans three-quarters full with batter. Do not overbake.  

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4

Bake 20 minutes until a toothpick inserted into the centre comes out clean. Let the cupcakes cool slightly before transferring them to a large rimmed baking sheet. 

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5

Make holes in the cupcakes' tops with a skewer. Mix coconut milk, goat milk, sweetened condensed milk, and vanilla in a bowl. 

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6

Pour milk gently over each cupcake, getting into the crevices. Reserve some milk for basting during chilling. Refrigerate 2–3 hours to absorb milk mixture. 

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7

To keep the cupcakes moist and soak up all the milk, I spoon additional milk over them. To create buttercream, Add butter and 1–1 1/2 cups powdered sugar to a stand mixer or hand mixer.  

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8

Beat butter and powdered sugar for 4 minutes until light and frothy. Nutella and vanilla should be added and beat for another 2 minutes, scraping down the edges, until no white streaks remain. 

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9

Add 2 tablespoons of heavy cream and a pinch of salt to the frosting and beat for 2-4 minutes until light and frothy. I usually add the remaining tablespoons of heavy cream and whip until blended. 

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10

Taste the frosting and add powdered sugar to thicken or sweeten.Apply Nutella buttercream generously to cupcakes. Garnish with toasted coconut. Before serving, bring chilled cakes to room temperature 20–30 minutes. 

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Salty Chamomile Honey Cakes with Raspberry Ripple Cream Recipe 

also see

also see

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