I can’t stop with the sweets! This recipe is special because it is the first thing I’ve baked in my new house on campus. I consider the new house officially christened because the oven has been used and the housemates have been fed.
These caught my eye on Pintrest because I’d never seen oatmeal cake before. I’ve seen oatmeal cookies, no-bake oatmeal energy bites, overnight oats etc. but I was excited to see something a little bit different.
These are slightly denser than your usual cupcake, but still sweet and delicious. I could barely tell there was any oatmeal in the cupcake part at all. The frosting, in my opinion, is the best part. Toasted coconut with pecans and sugar? Mmmm. These were a breeze to whip up, and the recipe doesn’t make so much food that you have leftovers (aka temptation) for days after. The original recipe made 1 small cake, but I thought I would continue the cupcake craze. Yum!
Oatmeal Cupcakes
Makes 10-12 cupcakes
1/2 cup quick cooking oats
3/4 cup water, boiling
1/2 cup sugar
1/2 cup brown sugar
2/3 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/4 cup shortening
Preheat oven to 350F. Combine oats with boiling water, stir, cover and set aside. Combine the rest of the ingredients then stir in the oatmeal mixture. Spoon batter into lined cupcake tins and bake for 18-20 minute, or until tops spring back when touched.
Toasted Coconut Pecan Frosting
3 tablespoons melted butter
1/3 cup brown sugar
1/2 cup sweetened shredded coconut
1/2 cup pecans, chopped
2 tablespoons milk
1/2 teaspoon vanilla
Combine ingredients and carefully spread on top of cupcakes. Broil until coconut is slightly toasted, watch carefully as this does not take long.
Recipe from For the Love of Cooking
Princess in the Kitchen 