Malteser Cupcakes

Well it’s safe to say that I have caught the baking bug, yet again.

I have always been pretty good at baking, if I do say so myself, and first perfected my Victoria Sponge at around age 15. I was then nominated resident baker in my university days, testing my cakes on my new found buddies. I remember on many occasion staying up decorating cakes until midnight so that I could present their birthday cakes as soon as their special days began and moving cakes from the kitchen to my bedroom was almost a military operation to keep them a secret as long as possible.

But after dieting on and off for a few years, baking has always taken a backseat…until recently. I first got the idea for these Malteser cupcakes at Easter when I was baking the standard cake for Easter Sunday dinner. I wondered whether adding Horlicks/malt powder to the cake mix and butter cream would give that decadent Malteser taste – who doesn’t love a yummy malt biscuit dipped in their hot chocolate? Well I was right, it did! Hallelujah. Since then, I have turned that idea into delicious cupcakes.

Ingredients

(Makes 12 cupcakes)

You’ll need:

For the cake…
175g Stork / unsalted butter
175g caster sugar
3 large eggs / 4 small
140g self-raising flour
20g cocoa powder
25g malt powder / Horlicks
Large cupcake cases

For the buttercream…
150g unsalted butter (make sure this has been brought to room temperature)
300g sifted icing sugar
30g malt powder
Maltesers to decorate

Image 1

This is how we do it…
(I’m old school and still use a hand electric whisk, but you can use a mixer, of course!)

Pre-heat your oven to 180 degrees or 170 for fan ovens. Line a muffin tin with 12 cupcake cases. 

In a bowl cream the butter and sugar together until well mixed. Create a well in the centre and add the eggs one-by-one and mix. Add the self raising flour and cocoa powder and mix again. Finally add the malt powder to the mix and give it a final whisk. You may need to add a dash of milk if the mixture is particularly firm. 

Distribute evenly between the cupcake cases. (I find around 55g in each case works a dream for this amount of mixture).

Put into the pre-heated oven and bake for around 15-18 minutes. Do not overcook or your cake will dry out. You want the cake to be springy to the touch or when you stick in a cake tester it should come out clean. Allow to cool.

Now it’s time to make the butter cream. Again, I’m sure this is easier with a kitchen aid mixer, but I use a hand whisk. 

Whisk the butter, that should be at room temperature, for around five minutes until it is creamed and slightly lighter in colour. Add the icing sugar a bit at a time and keep mixing. Start off on a slow speed or the sugar will hit you in the face!

Finally add the malt powder and mix until it’s of a desired consistency. You may need to add a little milk if the mixture is looking a little gloopy and firm. 

You can either pipe your buttercream or spread on top with a palette knife as I have done below. Then decorate with full and crushed Maltesers.

Image 2

Then TA-DA! You can thank me later…

I’ve been working on a few other cupcake recipes, so keep your eyes peeled folks!

                                     aimee

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