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!