Malteser Cupcakes

This is another requested recipe from a friend.  I have adapted it from a Nigella Lawson recipe, and I think it works just as well if not better.  The chocolate cupcakes are low fat too, but unfortunately not low sugar!

Cupcakes

  • 150g Light Muscovado Sugar
  • 100g Caster Sugar
  • 3 Eggs
  • 175ml Milk
  • 15g Unsalted Butter
  • 4 heaped tbsp Ovaltine
  • 175g Plain Flour
  • 25g Cocoa Powder
  • 1 level tsp Baking Powder
  • 1/2 level tsp Bicarbonate of Soda

Malt Chocolate Icing

  • 275g Icing Sugar
  • 4 heaped tbsp Ovaltine
  • 100g soft Unsalted Butter
  • 2 tbsp Milk and 2tbsp Hot Milk

To Decorate

  • 15 Maltesers (or more if you wish!)

Cupcakes

Put the eggs and sugars into a bowl.

Mix until light and frothy.

Melt together the butter, milk and ovaltine, until hot but not boiling.  I did this in the microwave.

Mix to combine and then whisk into the egg and sugar mix.

Add the other ingredients to the mix.

Mix until combined with either a whisk or large metal spoon.  The original recipe says to sieve the dry ingredients and then fold in with a large metal spoon, but I just used a whisk attachment on my food mixer and didn’t bother sieving!

Spoon the mix into 15 muffin cases.  The mix is quite liquid, so was quite difficult to get into the cases without dripping!

Bake in a 170degree oven for 20 minutes until an inserted skewer comes out clean.

Malt Chocolate Buttercream Icing


Mix all the ingredients together very throroughly for a good few minutes.

As you can see, the icing is very soft and smooth.

When the cupcakes are completely cold, smooth the icing over the top of the cupcakes, and decorate with as many Maltesers as you want.

You don’t need much icing!

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