Malted Milk Cupcakes

Beat on low speed of the electric mixer to combine adding 4 tablespoons of milk a tablespoon at a time.

Malted milk cupcakes.

Yep this one is a winner. 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. In a large bowl whisk together the flour sugar baking powder salt and malted milk powder. Beat in confectioners sugar and cocoa alternately with milk until smooth.

Add water oil and eggs. In a medium bowl whisk together flour malted milk powder baking powder and salt. In a large bowl combine the flour cocoa powder granulated sugar brown sugar baking soda and salt. Add more milk or confectioners sugar as needed for piping or spreading consistency.

It s perfect on top of yellow cake or cupcakes with a few lightly crushed malted milk balls for decoration. This cake if full of malted milk oh the flavor is so wonderful and topped with the chocolate malt frosting. It is soft when first made but upon standing firms up to a mousse like texture from the malted milk powder. Place paper baking cup in each of 24 regualr size muffin cups.

Cover your work surface and lay the candies on a paper towel before you begin speckling them. Beat with electric mixer on low speed 2 minutes. Stir in the oil until combined. Bake 18 22 minutes or until a toothpick inserted in center comes out clean.

In large bowl stir together dry cake mix 1 cup malted milk balls and 1 4 cup malted milk powder. Add water oil and eggs. 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. Cool completely in pan on a wire rack.

In a large bowl beat butter until creamy. Combine the milk and the malted milk powder in the bowl of a stand mixer and mix until the malted milk powder has dissolved. The malted milk egg candies can be speckled with the chocolate to match the cake perfectly. The resulting frosting is mildly sweet with an almost savory character from the malted milk powder.

Divide batter evenly among muffin cups. 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. 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. Line 30 muffin tins with cupcake liners.

In a large bowl mix cake mix 1 cup malted milk balls and 1 4 cup malted milk powder. Preheat the oven to 350ºf.