There are MANY great things to say about Nanaimo Bars: One – they are a delicious, authentic Canadian treat, Two – a beautiful town in BC where I have relatives and Three – my FAVOURITE type of square. Then combine this with a cupcake. Helllllooo hybrid of awesomeness! I’m drooling already, so let’s just get to the recipe.
For the cake base, I modified a Devil Chocolate Cake (originally from the Magnolia Bakery Cookbook) and used the following ingredients:
- 1 1/2 cup silvered almonds
- 2 cups coconut
- 2 cups cake flour
- 1 cup cocoa
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter (room temperature)
- 1 1/2 cups brown sugar
- 1/2 cup white sugar
- 3 eggs (room temperature)
- 1 1/2 cups buttermilk
- 3 tsp vanilla extract
Combine your dry ingredients (flour, baking soda, salt, cocoa) and set aside. Cream your butter until smooth and add your brown and white sugar and cream for three minutes. Add your eggs, beating after each addition. Add in the dry ingredients, alternating between the buttermilk and blend until completely mixed. Using a spatula, fold in the almonds and coconut.
Pour into cupcake liners/tins, and place into a 350°F for 25-30 minutes (until a tooth pick comes out clean). Set aside and let them completely cool until icing.
For the icing, I actually used the middle of the nanaimo bar filling:
- 1 cup butter
- 1/3 cup whipping cream
- 4 tbsp vanilla custard powder
- 4 cups icing sugar
- 2 tsp vanilla extract
After icing these cupcakes using the Wilton 1M tip, toast some coconut and almonds, shave some chocolate and then use those to top the cupcakes.
I hope you enjoy these beautiful little Canadian treats,
Carlene
For my fellow Canadians: Superstore sells a generic brand of Nanaimo bars that is AWESOME. 😀
Nanaimo bars originated in a county in England called Nanaimo, and the name sake of Nanaimo, BC. on Vancouver Island. They have nothing to do with Nanaimo, BC, Canada, though Islanders here like to think so.
Just a comment to the ladies doing the substituting, if you leave out the coconut, it’s not going to be very Nanaimo bar like. The coconut in the base and the custard flavor in the middle frosting layer are the flavors that make the Nanaimo bar. Omit those, and you don’t have the bar. Further, I’d like to see more chocolate on the top — perhaps a drizzle? Or maybe smooth the frosting and add a top layer of chocolate?
Claudia — There is the traditional recipe on the can of Birdseye custard powder, so you can make your own. They aren’t difficult –actually easier than these cupcakes. Just a bit fussy.
What type of bar is that? Picture of the wrapper or the bar perhaps. I’ll try to find it in Florida.But I’ve never heard of it.
Want to make theses cupcakes for Easter.
They look like this http://d2988834.u47.websitesource.net/images/Capture6-12-2006-9.28.13%20AM%20(Small).jpg Haven’t seen them served in actual wrappers, usually sold in trays with multiple bars.
WOW! This was a genious idea! I love nanaino bars, I am definitly going to have to try these.
These look amazing! Quick question though, you say you modified a devils food cake mix, so did you add that to your dry ingredients as well? Thanks in advance 🙂
I used a recipe from the Magnolia Bakery in NYC for this recipe but you could also use a devils food cake mix. If you are using a boxed mix, combine the box cake, three eggs, 1/2 cup melted butter, 1 cup of water, 1 1/2 cups of silvered almonds and 2 cups of coconut. Bake as instructed on the box. Hope that answers your question! – Carlene –
Oh-to the-Em-to the-GEEEEE! : ) Amazingness (photos as well!! great job!)