Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup boiling water
- 1/2 cup malted milk powder
- 1/4 cup hot water
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp cocoa powder
- 1/4 cup malted milk powder
- 2-3 tbsp milk
- 1 tsp vanilla extract
- Chocolate sprinkles and crushed malt balls for garnish
Instructions:
Preheat your oven to 350F 175C and line a cupcake pan with paper liners
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined
Stir in the boiling water until the batter is smooth
The batter will be thin, but that's okay
In a separate bowl, dissolve 1/2 cup of malted milk powder in 1/4 cup of hot water
Stir until smooth and add it to the cupcake batter, mixing thoroughly
Fill each cupcake liner about 2/3 full with the batter and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean
Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely
For the frosting, beat the softened butter until creamy
Gradually add in the powdered sugar, cocoa powder, and malted milk powder, mixing until well combined
Add milk as needed to reach your desired consistency and stir in vanilla extract
Once the cupcakes are completely cooled, pipe or spread the frosting on top of each cupcake
Garnish with chocolate sprinkles and crushed malt balls
Serve and enjoy your delicious Black and White Malt Shoppe Cupcakes!
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