Malted Milk Cupcakes
recipe from Lisa@ The Cutting Edge of Ordinary - adapted from a cake @CHOW
2 cups malted milk powder
1 2/3 cups all purpose flour
2/4 cup unsweetened cocoa powder
1 teaspoon kosher salt
¾ teaspoon baking soda
3 large eggs
1 1/3 cups granulated sugar
2/3 vegetable oil
2 teaspoons vanilla extract
1 1/3 cups whole milk
 
Heat the oven to 325 and arrange the rack in the middle.
 
Combine the malted milk powder, flour, cocoa powder, salt and baking soda in a large bowl. Whisk to aerate and break up any lumps. Set aside.
 
Combine the eggs, sugar, oil and vanilla in a separate large bowl and whisk until combined and smooth. Add 1/3 of the flour mixture and whisk until just combined and smooth. Add ½ the milk and whisk until smooth. Continue with remaining flour mixture and milk, alternating between each and whisking until all ingredients are just incorporated and smooth.
 
Pour the batter into lined baking muffin tins, about 2/3 full. Bake 20 - 23 minutes, or until toothpick inserted in the middle comes out clean. Mine we done at 21 minutes. Let cool in pans about 5 minutes then remove to a wire rack to cool completely. Frost with buttercream then sink your teeth into one of the best cupcakes you've ever tasted.