Malted Milk Cupcakes have a vanilla cupcake base topped with an airy chocolate buttercream. Two kinds of malt powder are used in this recipe, resulting in a dessert that tastes like a milkshake, but in cupcake form.
When I was little, I loved eating at Ruby's Diner. Stepping inside Ruby's was like entering another world. I was enchanted by the retro decor and the crisp red and white uniforms worn by the servers. I wanted to play all the songs in the jukebox (did they even have a jukebox, or am I just imagining that?). But mostly, I enjoyed reading over the extensive list of milkshakes. I rarely ordered a milkshake for myself, but it was still a treat to look over all the flavors that were offered. My dad always offered to let us share his shake. He would drink the portion that came in the glass; my brothers and I would split the portion that came in the metal mixing cup. Somehow, this was even better than having one of my own.
These cupcakes are reminiscent of a milkshake. Malted milk powder is stirred into the cupcake batter, lending just the slightest hint of malt. The real flavor comes through in the chocolate malt buttercream, which is made with Ovaltine chocolate malt powder. The chocolate malt buttercream is based off of this wonderful recipe for Chocolate Milky Way Cupcakes from Zainab at Blahnik Baker. Do you see how light and fluffy her buttercream is? The texture is just like the filling of a Milky Way. It's a superb frosting, really. I made a few very minor substitutions based on what we had in our kitchen. Zainab's recipe uses Ovaltine Classic (brown container) and whipping cream. We didn't have either of those ingredients, so I used standard Ovaltine (blue container) and marshmallow creme. I'm sure pastry chefs would be appalled at the suggestion of using marshmallow creme in place of whipping cream. But hey -- the frosting tasted great and the texture was perfect. That's all I really care about!
(click here for printable recipe)
Malted Milk Cupcakes
(Chocolate Malt Buttercream adapted from this recipe by Blahnik Baker)Cook Time: 18-20 minutes
Ingredients
For the Malted Milk Cupcakes:
- 2 cups flour
- 1 cup sugar
- 2 Tbsp. malted milk powder
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2/3 cup buttermilk
- 1 stick butter, softened
- 2 Tbsp. Greek yogurt
- 1 1/2 tsp. vanilla
- 2 eggs
For the Chocolate Malt Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups powdered sugar, sifted
- ¼ cup + 2 tablespoons Ovaltine
- 2 teaspoons pure vanilla extract
- Pinch of salt
- 4 ounces semisweet chocolate, melted and cooled
- 1/4 cup marshmallow creme/fluff
Instructions
For the Malted Milk Cupcakes:
1. Preheat oven to 350 degrees. Line muffin tin(s) with paper liners. 2. In a large bowl, use a hand mixer to mix together dry ingredients on low speed for approximately 30 seconds.
3. Add buttermilk, butter, and Greek yogurt to your dry ingredients. Mix on low speed just until blended, then increase speed to medium-high and continue beating for 2-3 minutes.
4. Add eggs, one at a time, and beat for approximately 20 seconds after adding each egg.
5. Pour batter into prepared tin, using a scant 1/4 cup batter for each cupcake. Bake for 18-20 minutes. Tops of cupcakes should spring back when pressed lightly, and cake tester should come out clean.
6. Immediately transfer to wire rack to cool.
For the Chocolate Malt Buttercream:
1. In a double boiler, melt chocolate over simmering water, stirring constantly. Set aside to cool. Meanwhile, in a large bowl, use a hand mixer on low speed to mix butter and powdered sugar until combined.
2. Beat in Ovaltine, vanilla, and salt. Continue mixing on medium speed until light and creamy (about 2 minutes).
3. Beat in melted, cooled chocolate. Beat on medium speed for an additional 2 minutes.
4. Gently fold in marshmallow cream. Mix on low speed just until incorporated, then increase speed to medium and beat until light and fluffy.
Yield: 16 cupcakes
(click here for printable recipe)
Thanks for reading, folks! I hope you enjoy the weekend!
No comments :
Post a Comment