16 March, 2019
Malteaser Cupcakes
Malteasers are my favourite childhood chocolate. This recipe incorporates a malted chocolate cupcake with malted flavoured frosting. These are perfect topped with Malteasers, or as it’s nearly Easter….. Malteaser Bunnies! I’m already on my second batch this week!
Ingredients (for 12 cupcakes)
- 175g Stork margarine
- 175g light brown sugar
- 3 eggs
- 140g self raising flour
- 1 tsp baking powder
- 15g cocoa powder
- 25g malted milk powder (I used Ovaltine)
- 1-3 tbsp milk
Ingredients for the frosting
- 50g unsalted butter
- 100g full fat cream cheese
- 300g icing sugar
- 30g Ovaltine
Instructions:
- Preheat the oven to 180*C and line a muffin tray with cupcake cases.
- Cream together the Stork and sugar in a freestanding electric mixer until smooth.
- Add the eggs one at a time, mixing between each addition. If the mixture looks curdled, add a little of the flour.
- Add the flour, baking powder, cocoa powder and Ovaltine. Mix until combined.
- If the mixture is a little stiff, add 1-3 tbsp milk to loosen it.
- Divide the mixture between the cake cases and bake for 20 minutes (or until a skewer inserted into a cake comes out clean).
- Remove from the oven and leave to cool slightly in the tin before removing and allowing to cool fully on a wire rack.
- To make the frosting, combine the butter, cream cheese, icing sugar and Ovaltine in freestanding electric mixer. Beat until smooth.
- Pipe the frosting onto the cooled cupcakes and decorate with Malteasers or bunnies!
Cake recipe adapted from ‘Jane’s Patisserie’. Frosting recipe is my own.