Malted Milk Cupcakes

Via Julie Hasson - adapted by Isabelle

125 ml (1/2 cup) melted butter at room temperature

2 eggs

125 ml (1/2 cup) milk

10 ml (2 tsp.) vanilla

180 g (1 1/2 cups) flour

150 g (3/4 cup) sugar

200 g (1 cup) chocolate-covered malted milk balls, halved

60 g (1/4 cup) malted milk powder

10 ml (2 tbsp.) baking powder

1 ml (1/4 tsp.) salt

Preheat oven to 350°F (180°C).

Line a 12-cup muffin pan with paper liners.

In a large bowl, combine flour, sugar, baking powder, salt, malted milk powder and chocolate-covered malted milk.

In another bowl, combine butter, eggs, milk and vanilla.

Add liquid ingredients to dry ingredients and mix gently.

Pour the batter among muffin cups.

Bake approximately 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Cool on rack 10 minutes before removing from pan.

Fluffy Malted Milk Frosting

Via Martha Stewart: Cupcakes - adapted by Isabelle

160 g (3/4 cup) butter, room tempearture

225 g (2 cups) confectionners’ sugar

30 ml (2 tbsp) malted milk powder

2,5 ml (1/2 tsp.) pure vanilla extract

With a electric mix, beat butter at medium speed about 2 minutes.

Reduce speed and add the confectionners’ sugar 60 g (1/2 cup) at a time.

Beating well after each addition.

Add malted milk powder and vanilla, beat well.

If not using immediately, frosting can be refrigerated up to 10 days in a airtight container.

Before using, bring to room temperature.

Bon Appétit!