Malted Milk Cupcakes

Cover your work surface and lay the candies on a paper towel before you begin speckling them.

Malted milk cupcakes.

It is soft when first made but upon standing firms up to a mousse like texture from the malted milk powder. Beat on low speed of the electric mixer to combine adding 4 tablespoons of milk a tablespoon at a time. In a large bowl beat butter until creamy. It s perfect on top of yellow cake or cupcakes with a few lightly crushed malted milk balls for decoration.

Stir in the oil until combined. Allow the candies to dry for 5 minutes before transferring them to the nest on top of the cake. The resulting frosting is mildly sweet with an almost savory character from the malted milk powder. Preheat the oven to 350ºf.

This cake if full of malted milk oh the flavor is so wonderful and topped with the chocolate malt frosting. Beat with electric mixer on low speed 2 minutes. In a large bowl whisk together the flour sugar baking powder salt and malted milk powder. Bake 18 22 minutes or until a toothpick inserted in center comes out clean.

Place the chocolate and butter in a small bowl and microwave in 30 second increments on 50 power stirring in between each until the mixture is melted and smooth. Place paper baking cup in each of 24 regualr size muffin cups. Line 30 muffin tins with cupcake liners. In large bowl stir together dry cake mix 1 cup malted milk balls and 1 4 cup malted milk powder.

Cool completely in pan on a wire rack. Divide batter among prepared pans. In a large bowl combine the flour cocoa powder granulated sugar brown sugar baking soda and salt. In a large bowl mix cake mix 1 cup malted milk balls and 1 4 cup malted milk powder.

In a large mixing bowl combine the 1 2 cup of butter 3 cups of confectioners sugar malted milk powder a pinch of salt and 2 teaspoons of vanilla. Heat oven to 350 degrees. Combine the milk and the malted milk powder in the bowl of a stand mixer and mix until the malted milk powder has dissolved. With mixer on low speed gradually add flour mixture to butter mixture alternately with milk beginning and ending with flour mixture beating just until combined after each addition.

Divide batter evenly among muffin cups. To frost the cake and have it stay still and not crumb up too much i wrap the cooled cakes in plastic wrap and pop them in the freezer anywhere from a couple hours to overnight. Add water oil and eggs. Add more milk or confectioners sugar as needed for piping or spreading consistency.

The malted milk egg candies can be speckled with the chocolate to match the cake perfectly. Yep this one is a winner.