2. Thoroughly stir malt powder and 1/2 cup of malted milk balls into cupcake batter. Divide batter evenly among liners. Bake for about 18 min. or until a toothpick inserted in the center shows a few moist crumbs. Cool pans on racks for 5 min., then remove cupcakes to cooling racks to cool completely.
3. Beat remaining chopped malted milk balls into frosting. Frost cupcakes using an icing spatula or spoon. Top each cupcake with a single whole malted milk ball. Cupcakes are now ready to serve!
Yellow Cupcakes
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature and cut into pieces
3/4 cup sugar
1 1/2 tsp. vanilla extract
2 large eggs
1/2 cup milk at room temperature
1. Whisk flour, baking powder, and salt together in a small bowl to aerate and combine. Set aside.
2. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 min. Add sugar gradually, beating until light and fluffy, about 3 min, scraping down the bowl once or twice. Beat in vanilla. Beat in eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in 4 additions, alternating with the milk. Begin and end with the flour mixture, and beat briefly until smooth on low-medium speed after each addition.
3. Continue with Step 3 in the above recipe.
Classic Confectioners' Sugar Frosting
1/4 cup (1 stick) unsalted butter, at room temperature, cut into pieces
4 cups confectioners' sugar; plus an additional 1/2 cup if necessary, whisk before measuring
1/4 cup milk, at room temperature
1 tsp. vanilla extract
1. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 min. Add 1 cup confectioners' sugar gradually, beating until light and fluffy, about 3 min., scraping down the bowl once or twice. Add 1 more cup of sugar and about half of the milk and beat until smooth and creamy. Add 1 more cup of sugar and remaining milk, and beat well, scraping down sides of the bowl. Add remaining 1 cup of sugar and vanilla extract and beat on high speed until very light and creamy, about 5 min. Assess texture. If it is too soft, add a portion or all of the remaining 1/2 cup sugar.
2. At this point you can continue beating the frosting, if you like, which will make it lighter, creamier, and a little airier. You want it as smooth as possible.
3. Beat remaining chopped malted milk balls into frosting. Frost cupcakes using an icing spatula or spoon. Top each cupcake with a single whole malted milk ball. Cupcakes are now ready to serve!
These would be devoured by my husband in no time! Well done@
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