A lovely moist malted cupcake covered in sinful chocolate frosting - a perfect little treat
My perfect little treat - can you hear it saying "Anne I want to come home with you" ... I can!
The recipe for my entry is below, or you can find it on the MyDish site, but first some pics of my different attempts.
Recipe and baking instructions
Ingredients
Cupcake
180g self raising flour, sifted
100g dark brown sugar
120g golden caster sugar
55g ovaltine
110g unsalted butter, room temp
2 large eggs, free range
125ml milk (I use Semi Skimmed throughout)
½ teaspoon good quality vanilla (I use Vanilla Paste throughout)
1 tablespoon sour cream
135g Maltesers pack (I used 2 -one regular one white)
Vanilla Frosting
125g icing sugar, sifted
40g unsalted butter, room temp
12ml milk
¼ teaspoon vanilla
6 Maltesers blitzed/crushed to a fine dust
Beat together butter, milk, vanilla, and icing sugar till smooth. Again I add the icing sugar a bit at a time to minimise mess. This will take several minutes to achieve a smooth frosting. Add the cooled, melted chocolate and beat again for approx 5 minutes until thick and creamy.
To decorate
For the Maltesers effect I piped a small circle of vanilla onto each cupcake, and then surrounded it with piped chocolate frosting. Topping each cupcake with a Malteser to finish.
Please note: you could use just vanilla (if you do this double the vanilla frosting recipe as there is just enough to for a little amount on each cupcake in the quantity given), or chocolate frosting (the recipe is enough for 12 cupcakes). Obviously all taste better topped with a Malteser!
Vanilla frosting, with bits of Malteser "dust" mixed in
A lump of vanilla and chocolate frosting ice cream scooped onto the cupcake to look (kinda like) a Maltester)
Naked with a mixture of vanilla (with Malteser "dust" mixed in) and chocolate frostings
Just good old chocolate frosting with a Malteser on top (obviously)
This is the frosting for my final entry however - the vanilla/Malteser dust combo, covered in chocolate frosting.
A nice blob of vanilla frosting (mixed with the Malteser "dust") to form the inside of the Malteser style frosting
Then fully cover with lashings of yummy chocolate frosting and a Malteser
And voila! a Cute little Maltesers Cupcake
Ingredients
Cupcake
180g self raising flour, sifted
100g dark brown sugar
120g golden caster sugar
55g ovaltine
110g unsalted butter, room temp
2 large eggs, free range
125ml milk (I use Semi Skimmed throughout)
½ teaspoon good quality vanilla (I use Vanilla Paste throughout)
1 tablespoon sour cream
135g Maltesers pack (I used 2 -one regular one white)
Chocolate Frosting
250g icing sugar, sifted
225g butter, room temp
150g dark chocolate (I used Green and Blacks 85%)
1 tablespoon milk
1 teaspoon vanilla
250g icing sugar, sifted
225g butter, room temp
150g dark chocolate (I used Green and Blacks 85%)
1 tablespoon milk
1 teaspoon vanilla
Vanilla Frosting
125g icing sugar, sifted
40g unsalted butter, room temp
12ml milk
¼ teaspoon vanilla
6 Maltesers blitzed/crushed to a fine dust
Method
Preheat your oven to 160 fan (180c or gas mark 4) and line a cupcake/muffin tin with cupcake cases.
Cupcakes
In a large bowl cream together your butter and both sugars for about 5 minutes until well mixed and pale. Add your eggs, one at a time, mixing well after each egg.
In a separate bowl combine flour and ovaltine, and in small jug (easier for pouring!) combine your milk, sour cream and vanilla.
Add approx half of the flour mixture into the creamed butter and sugar and mix well. Then add half the wet ingredients, again mixing well. Repeat and then ensure all the ingredients are well combined. I beat by hand when adding the flour and wet ingredients but you could use a hand mixer if you prefer.
Using an ice cream scoop or a tablespoon place a scoop of the mixture into each cupcake case. Then add 2 Maltesers into each case (either regular or white - I used a mixture) and top with another scoop of cake mix.
Bake in the oven for approx 25 minutes. To check if they are cooked insert a skewer into the centre of the cakes - if it comes out clean they're done. Leave to rest in the tray for 5 minutes, then place on a wire rack to cool fully.
Once they are cool you are ready to frost the cupcakes. I used a mixture of both vanilla and chocolate to create a Maltesers effect, however you could use just one if you prefer (I've tested with all just vanilla, and just chocolate and both are very tasty).
Vanilla Frosting
Mix the icing sugar and butter in a bowl for approx 5 minutes until nice and fluffy. I tend to add a little bit of icing sugar at a time to minimise icing sugar dust clouds! Mix the milk and vanilla together and add a little at a time, whilst continuing to mix. Continue mixing until the frosting is light and fluffy (about 3-5mins).
Take approx 6 Maltesers and use a hand held blender/food processer to make Maltester dust and mix this into the vanilla frosting to make your Malteser frosting centre.
Chocolate Frosting
Melt the chocolate in a heatproof glass bowl over a saucepan of simmering water. Or alternatively use your microwave. Leave to cool.
Preheat your oven to 160 fan (180c or gas mark 4) and line a cupcake/muffin tin with cupcake cases.
Cupcakes
In a large bowl cream together your butter and both sugars for about 5 minutes until well mixed and pale. Add your eggs, one at a time, mixing well after each egg.
In a separate bowl combine flour and ovaltine, and in small jug (easier for pouring!) combine your milk, sour cream and vanilla.
Add approx half of the flour mixture into the creamed butter and sugar and mix well. Then add half the wet ingredients, again mixing well. Repeat and then ensure all the ingredients are well combined. I beat by hand when adding the flour and wet ingredients but you could use a hand mixer if you prefer.
Using an ice cream scoop or a tablespoon place a scoop of the mixture into each cupcake case. Then add 2 Maltesers into each case (either regular or white - I used a mixture) and top with another scoop of cake mix.
Bake in the oven for approx 25 minutes. To check if they are cooked insert a skewer into the centre of the cakes - if it comes out clean they're done. Leave to rest in the tray for 5 minutes, then place on a wire rack to cool fully.
Once they are cool you are ready to frost the cupcakes. I used a mixture of both vanilla and chocolate to create a Maltesers effect, however you could use just one if you prefer (I've tested with all just vanilla, and just chocolate and both are very tasty).
Vanilla Frosting
Mix the icing sugar and butter in a bowl for approx 5 minutes until nice and fluffy. I tend to add a little bit of icing sugar at a time to minimise icing sugar dust clouds! Mix the milk and vanilla together and add a little at a time, whilst continuing to mix. Continue mixing until the frosting is light and fluffy (about 3-5mins).
Take approx 6 Maltesers and use a hand held blender/food processer to make Maltester dust and mix this into the vanilla frosting to make your Malteser frosting centre.
Chocolate Frosting
Melt the chocolate in a heatproof glass bowl over a saucepan of simmering water. Or alternatively use your microwave. Leave to cool.
Beat together butter, milk, vanilla, and icing sugar till smooth. Again I add the icing sugar a bit at a time to minimise mess. This will take several minutes to achieve a smooth frosting. Add the cooled, melted chocolate and beat again for approx 5 minutes until thick and creamy.
To decorate
For the Maltesers effect I piped a small circle of vanilla onto each cupcake, and then surrounded it with piped chocolate frosting. Topping each cupcake with a Malteser to finish.
Please note: you could use just vanilla (if you do this double the vanilla frosting recipe as there is just enough to for a little amount on each cupcake in the quantity given), or chocolate frosting (the recipe is enough for 12 cupcakes). Obviously all taste better topped with a Malteser!
EAT, and ENJOY!!
