Monday, December 8, 2014

Malteser Cupcakes.

A Malteser Cupcake should tick every box for someones sweet tooth. It is filled with everything chocolate - pure goodness. 

If I had to choose one of my favourite chocolate treats, it would have to be Maltesers. The crunchy centre covered in milky chocolate is divine and of course in everyones eyes the lighter way to enjoy chocolate! 

This cupcake recipe is a simple chocolate cake with the addition of malt powder, however once baked and settled turns into a rich sweet 'mud' type cake. The light malt buttercream frosting is delicious with of course the star of this post being popped on the top. One Malteser is obviously not enough to satisfy so I opted for three to make it look classic and more tempting. 

Whilst this recipe does not scream Christmas, you could place these on a table at a party or give them as a gift. As a lot of Christmas flavours are a love or hate taste with all the spices and mint, sometimes anything sweet can satisfy a sweet tooth - it is always the thought that counts. 

So here it is the ultimate Malteser Cupcake Recipe: 
Malteser Cupcake 
150g dark chocolate
350g plain flour 
60g cocoa powder
50g malt powder 
370g caster sugar 
1-teaspoon bicarbonate of soda
3 large free range eggs
240ml buttermilk 
210ml vegetable oil 

300g unsalted butter, softened 
540g icing sugar 
2-tablespoons malt powder 
4 tablespoons whole milk 

1. Preheat the oven to 18--degrees and line a cupcake tin. 
2. Finely chop the chocolate, then tip it into a large  mixing bowl and stir in the remaining dry ingredients and 1/2 a teaspoon fine sea salt. 
3. Whisk the wet cupcake ingredients together in a separate bowl with an electric mixer. Then gradually add into the dry ingredients, whisking until smooth. 
4. Fill the cupcake cases 2/3 full and bake for 20 minutes, or until a skewer comes out clean. Transfer to a cooling rack to cool. 

1. Add the softened butter into a bowl and gradually add the icing sugar into the bowl, beating well after each addition. 
2. Add a tablespoon of milk with each quarter of icing sugar. 
3. Finally add the malt powder and beat until smooth. 

The final part is to frost the cupcakes and top with however Maltesers that your cupcakes can manage. 

M x 

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