I've been baking again and this time around I went for Malteser Cupcakes! I'm slightly addicted to Maltesers, their like Pringles for me as in once I open a packet I have to scoff the lot he he. So I thought I'd take my addiction up a notch and try Malteser cupcakes and honestly these are one of the easiest yet tastiest cupcakes I've ever made, they may look slightly rustic but the taste is just WOW!
*Makes 12 Cupcakes*
135g unsalted butter, softened
2 large eggs
¼ tsp vanilla extract
1 ½ tbsp milk
5g Cocoa powder
25g Horlicks (any malted milk drinking powder will do)
95g Self-raising flour
125g Caster sugar
¼ tsp Bicarbonate of soda
Pinch of salt
12 cupcakes cases of your choice
What You Will Need For The Buttercream
150g unsalted butter, softened
350g icing sugar
¼ tsp vanilla extract
100g crushed Maltesers
Extra Maltesers for the top
1. Firstly pre-heat your oven to gas mark 4 and line a muffin tin with your cupcake cases.
2. Then in a large mixing bowl, throw in all of your cupcake ingredients apart from the milk and whizz together with an electric whizzer for about a minute or until your cupcake mixture is lovely and smooth.
3. Depending on how thick your mixture is you may need to add some milk just to loosen it up slightly, I added one and half tablespoons to mine which I found made the perfect consistency but you may want to add more, less or none to yours, it's totally down to what you think.
4. Pop a tablespoon of the cupcake batter into each cupcake case and the top each one with any left over batter.
5. Bake in the oven for around 20 minutes or until the top of your cupcakes are springy to the touch.
6. Once the cupcakes are completely cool it's time for the fun part, frosting and decorating. In a large bowl, beat the unsalted butter with your electric whizzer for 3-4 minutes or until your butter goes pale in colour and is a soft and whipped consistency. Then pop in your vanilla extract and gradually add in your icing sugar and whizz again for another 3-4 mins, trust me beaut's the longer your beat your buttercream mixture the nicer it will be so just persevere.
7. If you find your buttercream is too thick and not pipable/spreadable then pop in some milk a tablespoon at a time, I popped one tablespoon of milk in mine and that was plenty.
8. Once your buttercream is at your desired consistency pop in your 100 grams on crushed maltesers, to crush mine I just popped my maltesers in a sandwich bag, wrapped it in a tea towel and beat with a rolling pin. Mix the crushed maltesers throughout your buttercream and frost your cupcakes how you'd like.
10. Once I frosted all of my cupcakes I just finished them off with any left over maltesers I had. You could always sprinkle the tops with more crushed maltesers too if you'd like.
And there you have it, easy but very yummy Malteser Cupcakes! I was so happy with how these turned out because they where just so tasty, the Horlicks and the smidge of cocoa powder in the cupcake batter just add's that malteser taste and they where so light and moist too and the buttercream was lovely with the crunchy malteser pieces, you definitely have to make these beaut's!