Wednesday, 24 September 2014

Malted cupcakes with malted chocolate frosting


I buy huge amounts of chocolate for baking purposes, but when it comes to bags of chocolates and sweets, I rarely buy them. However, last week, I saw that one of our local supermarkets had Malteasers on sale for £1, and it took me all of two seconds to decide that I was going to bake some malted cupcakes for these Malteasers to sit upon.

The frosting on these cupcakes is a delicious combination of chocolate and malt. I have a bit of a soft spot for this frosting recipe, as it is the first recipe for frosting that I had tried that was more adventurous than the simple but always reliable buttercream recipe I had grown to love.
ingredients for the cakes (makes 12 cupcakes)
110g unsalted butter
120g light soft brown sugar
100g caster sugar
2 free range eggs
125g self raising flour
60g plain flour
15g cocoa
50g Chocolate Ovaltine powder
125ml milk (semi-skimmed or full fat)
1/2 tsp vanilla extract

method:
1) Preheat oven to 160C (fan)/180C/ gas mark 4/350F and line cupcake tray with cases
2) Cream together the butter and sugars for a few minutes until they look pale and well combined.
3) Add the eggs, one at a time, beating well after each addition.
4) In a separate bowl, sieve both the flours, and add the Ovaltine powder.
5) Measure out the milk & add the vanilla extract to it.
6) Gradually add the flours and milk alternately to the creamed butter & sugar, in about three batches.
7) Spoon the mixture into the cases, filling them to two thirds full.
8) Bake for 25 minutes, then insert a skewer into the centre of one of the cakes to check they're done. If the skewer comes out clean, take them out of the oven, and transfer the cakes onto a cooling rack to cool before frosting.

ingredients for the frosting
170g unsalted butter at room temperature
60g cocoa
1 tsp vanilla extract
250g icing sugar, sieved
30ml milk
115ml double cream
30g Chocolate Ovaltine powder
1 tsp good quality vanilla extract

method for the frosting
1) In a measuring jug, mix together the cream and ovaltine powder.
2) In a large bowl, beat together the cocoa and butter.
3) Next, start adding the sieved icing sugar to the cocoa & butter, a little at a time, alternatiing with the milk & vanilla extract.
4) Once these ingredients are thoroughly mixed, gradually add the cream & ovaltine mixture, and beat until you have a beautifully smooth consistency.
5) Pipe or spread frosting onto your cooled cakes & enjoy the deliciousness that your fair hands have created!

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