Friday, 12 July 2013

Malted Milk Cupcakes

I was in two minds about what I wanted to make for this week's Dundee cakes.  On the one hand, I had been wanting to bake with malted milk powder for ages.  I've had a tub on the stuff sitting in my cupboard for several months now.  On the other hand, I'd seen a fascinating cake with layers flavoured with vanilla, caramel and chocolate and thought that could make for some cool cupcakes.  However that would mean having to make up some caramel to use and I was feeling a little lazy.  So malted milk it was!

The recipe for the cakes comes from one meant for malted cake balls, which starts off by making a 10inch cake.  I figured that would be enough for 12 muffin sized cupcakes, and I was right: it was exactly the right amount.  The buttercream gave me the most problems because it just refused to firm up.  I made two batches.  The first used a lot of milk and I thought that was the cause of the runny-ness so I only used a little in the second batch.  It still turned out runny, though less so than the first.  I just decided to go with it, especially as my malted milk balls were quite large and probably would have squashed down a buttercream swirl anyway.

Speaking of the malted milk balls, they were such an easy thing to make!  I know a number of people aren't keen on making them using the white chocolate and malt powder method but I think the end result is fantastic.  True, they don't have the crunch that the store bought ones do but they are still delicious.  They taste like a chocolate Malteser!  I am definitely making them again at some point and probably will do them as gifts for people in the future.

The fiancĂ© refers to these as Malteser cakes, since that is what they taste like.  They went down very well with my test group but apparently the malt balls were the true favourites of the evening.  Can't say I disagree with that verdict.

Recipe - makes 12

Cakes - adapted from Ella Valentine via Baking Heaven Volume 2
  • 190g/6.5oz self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 3/4 tsp salt
  • 65g/2.25oz malted milk powder (Ovaltine)
  • 55g/2oz butter
  • 60ml/2.25fl.oz sour cream (or 60ml/2.25fl.oz milk with 1/4 tsp lemon juice that has been allowed to sit for 10 minutes)
  • 100g/3.5oz caster sugar
  • 100g/3.5oz dark muscovado sugar
  • 2 large eggs
  1. Preheat the oven to 180°C/350°F/Gas Mark 4 and line a 12 hole muffin tray with muffin cases.
  2. Sift the flour, baking powder, bicarbonate of soda, salt and malted milk powder together in a medium bowl and then set aside.
  3. Beat the butter with the sour cream in a large bowl.
  4. Add both the sugars and beat again until smooth and creamy.
  5. Add the flour mixture to the sugar-butter and mix.
  6. Beat the eggs together in a separate bowl or jug until they are frothy.  Fold them into the cake mix.
  7. Divide the batter evenly amongst the cases.
  8. Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.
  9. Leave to rest in the tin for about 10 minutes and then transfer to a wire rack to finish cooling.
Malted Milk Buttercream - adapted from
  • 115g/4oz butter
  • 280g/10oz icing sugar
  • 30g/1oz malted milk powder
  • 1 tbsp milk
  • 1 tsp vanilla extract
  1. Beat the butter until creamy.
  2. Sift in the icing sugar and add the malted milk powder, milk and vanilla extract.
  3. Beat until smooth. 
  4. Put the buttercream into a piping bag fitted with a large, star nozzle and pipe a flat spiral on top of each cake.
Malted Milk Balls - adapted from various sources
Makes 16 large or about 35 small-ish
  • 150g/5.5oz white chocolate
  • 90g/ oz malted milk powder
  • 100g/3.5oz milk chocolate
  1. Melt the white chocolate in a heatproof bowl placed over a pan of gently simmering water and prepare a tray by covering it with greaseproof paper.
  2. Mix in the malted milk powder until combined.
  3. Roll the mixture into balls (size is up to you) and place on the tray.
  4. Put the tray in the fridge to allow the balls to firm up slightly.  Leave for about half an hour.
  5. Melt the milk chocolate in the same manner as the white.
  6. Dip the balls in the chocolate and then place back on the tray.  Leave to set.

No comments:

Post a Comment