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Malted Milk Ball Cupcakes
Serves 30
1 box yellow cake mix
1 cup malted milk balls, coarsely crushed
1/4 cup natural-flavor malted milk powder
Water, vegetable oil and eggs called for on cake mix box
Malted Milk Frosting:
1/4 cup butter or margarine, softened
2 cups powdered sugar
2 tablespoons natural-flavor malted milk powder
1 tablespoon unsweetened baking cocoa
2 tablespoons milk
Garnish:
1 2/3 cups malted milk balls, coarsely crushed
* Heat oven to 350 degrees. (Heat oven to 325 for dark or nonstick pan.)
* Place paper baking cup in each of 24 regular-size muffin cups.
* In large bowl, stir together dry cake mix, 1 cup malted milk balls and 1/4 cup malted milk powder.
* Add water, oil and eggs.
* Beat with electric mixer on low speed 2 minutes.
* Divide batter evenly among muffin cups.
* Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
* Cool completely, about 1 hour.
* In medium bowl, beat frosting ingredients on medium speed until smooth.
* Frost cupcakes. Sprinkle with 1 2/3 cups malted milk balls. Store loosely covered.
* High altitude (3,500 to 6,500 feet): Add 2 tablespoons all-purpose flour to dry cake mix. Bake 20 to 25 minutes.
* Cook's tip: Freeze malted milk balls in a food-storage plastic bag for about 30 minutes. (They'll be easier to crush if they're frozen.)
* Tap the bag with a rolling pin or meat mallet until the balls are coarsely crushed. - bettycrocker.com
Nutritional information per serving: 240 cal., 9 g fat (4 g sat.), 30 mg chol., 36 g carb., 2 g pro., 0 fiber, 190 mg sodium
Malted Milk Ball Cupcakes
Serves 30
1 box yellow cake mix
1 cup malted milk balls, coarsely crushed
1/4 cup natural-flavor malted milk powder
Water, vegetable oil and eggs called for on cake mix box
Malted Milk Frosting:
1/4 cup butter or margarine, softened
2 cups powdered sugar
2 tablespoons natural-flavor malted milk powder
1 tablespoon unsweetened baking cocoa
2 tablespoons milk
Garnish:
1 2/3 cups malted milk balls, coarsely crushed
* Heat oven to 350 degrees. (Heat oven to 325 for dark or nonstick pan.)
* Place paper baking cup in each of 24 regular-size muffin cups.
* In large bowl, stir together dry cake mix, 1 cup malted milk balls and 1/4 cup malted milk powder.
* Add water, oil and eggs.
* Beat with electric mixer on low speed 2 minutes.
* Divide batter evenly among muffin cups.
* Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
* Cool completely, about 1 hour.
* In medium bowl, beat frosting ingredients on medium speed until smooth.
* Frost cupcakes. Sprinkle with 1 2/3 cups malted milk balls. Store loosely covered.
* High altitude (3,500 to 6,500 feet): Add 2 tablespoons all-purpose flour to dry cake mix. Bake 20 to 25 minutes.
* Cook's tip: Freeze malted milk balls in a food-storage plastic bag for about 30 minutes. (They'll be easier to crush if they're frozen.)
* Tap the bag with a rolling pin or meat mallet until the balls are coarsely crushed. - bettycrocker.com
Nutritional information per serving: 240 cal., 9 g fat (4 g sat.), 30 mg chol., 36 g carb., 2 g pro., 0 fiber, 190 mg sodium
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