MALTESER CUPCAKES!
Chocolate Malt Cupcakes with Malt Buttercream Frosting.. The Perfect Malteser Cupcakes for any occasion!
One of my favourite bakes (or rather.. Non-Bakes) has been my No-Bake Chocolate Malteser Cheesecake. I have been craving doing a Malt type cupcake or cake for SO LONG NOW I can’t cope, but it finally happened. I had a random craving for Horlicks and got bored of it after one drink, so what should I do next? Bake with it. Always always always bake with leftover stuff!
I decided to go more for a Chocolatey type cupcake, but with the Malt Powder in as well so it was a bit of both flavours.. I wasn’t personally too keen on the idea of Normal Malt Cupcakes with Malt buttercream.. more chocoaltey/malt as then its a bit more Malteser like anyway! I used my standard style chocolatey cupcake that I use on many bakes such as my Honeycomb Crunchie Cupcakes and my Rolo Cupcakes as its just so delicious. The addition of the Malt powder worked better than expected – I used less Cocoa Powder so that I had 40g total of Cocoa Powder + Malt Powder as I thought this would be best, and it so worked! The Cupcakes stayed nice and light, and weren’t heavy at all!
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
Malt Buttercream Frosting
– 150g Unsalted Butter, room temperature
– 375g Icing Sugar, sifted
– 25g Malt Powder (I used Horlicks)
– 1-3tbsp Whole Milk
Decorations
– Maltesers
– Crushed Maltesers
Method
One of my favourite bakes (or rather.. Non-Bakes) has been my No-Bake Chocolate Malteser Cheesecake. I have been craving doing a Malt type cupcake or cake for SO LONG NOW I can’t cope, but it finally happened. I had a random craving for Horlicks and got bored of it after one drink, so what should I do next? Bake with it. Always always always bake with leftover stuff!
I decided to go more for a Chocolatey type cupcake, but with the Malt Powder in as well so it was a bit of both flavours.. I wasn’t personally too keen on the idea of Normal Malt Cupcakes with Malt buttercream.. more chocoaltey/malt as then its a bit more Malteser like anyway! I used my standard style chocolatey cupcake that I use on many bakes such as my Honeycomb Crunchie Cupcakes and my Rolo Cupcakes as its just so delicious. The addition of the Malt powder worked better than expected – I used less Cocoa Powder so that I had 40g total of Cocoa Powder + Malt Powder as I thought this would be best, and it so worked! The Cupcakes stayed nice and light, and weren’t heavy at all!
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
Malt Buttercream Frosting
– 150g Unsalted Butter, room temperature
– 375g Icing Sugar, sifted
– 25g Malt Powder (I used Horlicks)
– 1-3tbsp Whole Milk
Decorations
– Maltesers
– Crushed Maltesers
Method
- 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.
- 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!
- 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!
- To make the Malt Buttercream Frosting –Beat the butter with an electric mixer for a couple of minutes to loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
- Read more please visit : www.janespatisserie.com
0 Response to "MALTESER CUPCAKES!"
Post a Comment