Malt Shop Cupcakes
(from mchelelau’s recipe box)
Source: Raleys Magazine
Prep time: 20 minutes
Cook time: 20 minutes
Serves 24 people
Ingredients
- 6 Tbsp. Butter
- 1/3 c. Vegetable Oil
- 3/4 c. Water
- 1 -1/2 c. EACH Flour and Sugar
- 1/2 c. EACH Unsweetened Cocoa Powder and Malted Milk Powder
- 1 tsp. Baking Soda
- 1/4 tsp. Salt
- 2 Eggs
- 1/3 c. Buttermilk
- 1-1/2 tsp. Vanilla
- Malt Ball Frosting (recipe follows)
Directions
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Preheat oven to 350 degrees and line 24 muffin cups with paper liners
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Heat butter, oil and water in a small saucepan over medium heat just until butter is melted; set aside to cool slightly.
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Stir together flour, sugar, cocoa powder, malted milk powder, baking soda and salt in a large bowl of an electric mixer. Add butter mixture and neat until combined. Beat in eggs, one at a time, then stir in buttermilk and vanilla.
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Pour batter into prepared muffin cups and bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
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Malt Ball Frosting: Beat 1/3 c. softened butter with an electric mixer until creamy; beat in 3 Tbsp. malted milk powder. Add 4 cups powdered sugar alternately with 4 to 4-1/2 Tbsp. milk until mixture is smooth and spreadable. Set aside 24 whole malted milk balls from a 5-oz package. Crush remaining malt balls coarsely and stir into frosting. Spread frosting over cupcakes and top with a whole malt ball.