Choc-malt cupcakes
Mar 31, 2011 1:00pm- 35 mins cooking
- Makes 15 Item
Print
Ingredients
Choc-malt cupcakes
- 185 gram (6 ounces) unsalted butter, softened
- 3/4 cup (165g) caster (superfine) sugar
- 3 eggs
- 1 cup (150g) self-raising flour
- 1/2 cup (75g) plain (all-purpose) flour
- 2 tablespoon cocoa powder
- 2 tablespoon malted milk powder
- 1/2 cup (125ml) milk
- 1 cup (125g) choc-coated malt balls, chopped coarsely
- 125 gram (4 ounces) unsalted butter, softened
- 1/3 cup (40g) malted milk powder
- 2 cup (320g) icing (confectioners') sugar
- 1/4 cup (60ml) pouring cream
Method
Choc-malt cupcakes
-
1Preheat oven to 180°C (160°C fan forced). Line 15 holes of two 12-hole (¹/³-cup/80ml) muffin pans with paper cases.
-
2Beat butter, sugar, eggs, sifted flours, powders and milk in medium bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture is changed to a paler colour. Divide mixture into paper cases, smooth surface.
-
3Bake cakes about 25 minutes. Stand cakes in pan 10 minutes before turning, top-side up, onto wire rack to cool.
-
4Meanwhile, make malted milk frosting. Beat butter and malted milk powder in small bowl with electric mixer until light and fluffy. Beat in sifted icing sugar and cream, in two batches.
-
5Spread cakes with frosting, sprinkle with malt balls.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020