Recipe for Malted Milk Ball Cupcakes

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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


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. -

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


Susie said…
Oh my God!! Malted Milk Balls are my husbands favorite!!! Ooooo, I am going to win big points for this one. Thanks:-)