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.
(Makes 12 cupcakes)
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
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.
Then TA-DA! You can thank me later…
I’ve been working on a few other cupcake recipes, so keep your eyes peeled folks!