¾ cup sugar
½ cup malted milk powder
1 ¾ cups cake flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup coconut oil melted and cooled
1 1/2 teaspoons vanilla extract
1 vanilla bean split, seeds scraped out
2 large eggs, room temperature
¾ cup coconut milk
Preheat oven to 350 F.
In a large mixing bowl whisk together malted milk powder, cake flour, vanilla bean seeds, baking powder, baking soda, and salt.
In a medium bowl stir together melted coconut oil, sugar, eggs and vanilla extract. Make a well in the middle of the dry ingredients and pour in it wet ingredients. Add coconut milk. Mix just until combined. Fill cupcake liners ¾ full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched. Cool cupcakes completely before frosting.
Recipe adapted from pauladeen.com
2 tablespoons coconut milk
3/4 cup malted milk powder
3/4 teaspoon vanilla extract
1 stick (8 tablespoons) Earth Balance vegan buttery stick, softened
3/4 cup confectioners’ sugar
2 tablespoons unsweetened cocoa powder
Warm coconut milk in small saucepan, do not boil.Remove from heat, add malted milk powder and vanilla extract, stir to combine, set aside to cool.
In standing mixer fitted with whisk attachment, beat buttery stick at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar, and cocoa; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until combined, about one minute.
Add malted milk mixture, increase speed to medium-high and beat until light and fluffy, about 3 minutes, scraping down bowl if necessary. Transfer icing into bag fitted with large decorator tip, and decorate cupcakes.
Recipe adapted from hungryrabbitnyc.com