MALTESER CUPCAKES
MALTESER CUPCAKES
Ingredients
Chocolate
Malt Cupcakes
– 175g Unsalted Butter, room temperature
– 175g Light Brown Sugar
– 3 Large Eggs
– 140g Self-Raising Flour
– 15g Cocoa Powder
– 25g Malt Powder (I used Horlicks)
– 1-3tbsp Whole Milk
– 175g Unsalted Butter, room temperature
– 175g Light Brown Sugar
– 3 Large Eggs
– 140g Self-Raising Flour
– 15g Cocoa Powder
– 25g Malt Powder (I used Horlicks)
– 1-3tbsp Whole Milk
Malt Buttercream Frosting
– 150g Unsalted Butter, room temperature
– 375g Icing Sugar, sifted
– 25g Malt Powder (I used Horlicks)
– 1-3tbsp Whole Milk
– 150g Unsalted Butter, room temperature
– 375g Icing Sugar, sifted
– 25g Malt Powder (I used Horlicks)
– 1-3tbsp Whole Milk
Decorations
– Maltesers
– Crushed Maltesers
– Maltesers
– Crushed Maltesers
Method
1)
To make the Cupcakes – Heat your oven to 180C/160 Fan/350F
and line a cupcake/muffin tin with 12 Large cupcakes cases/Muffin Cases.
2)
With a stand mixer – Beat the butter with the light
brown sugar until light and fluffy – Add the eggs, self-raising
flour, cocoa powder and malt powder into the mix and beat briefly until
well combined. Loosen slightly with the Milk if needed!
3)
Spoon the mix into the cupcake cases evenly – bake in the oven
for 15-20 minutes until they’re baked through and they are springy to touch –
Mine usually take 17-18 minutes, leave them to cool fully on a wire rack!
4)
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5)
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Full Method: Click here
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