Malt cupcakes recipe

These malt cupcakes have a subtle malty taste that is delicious and warming. They are light and moist, with a subtle hint of a bedtime drink – the perfect late night snack or after school treat that you can enjoy with the kids. They takes 20 mins to cook which is no time at all and are great for using up any leftover malt drink powder you might have in the back of your cupboards. Sprinkle with cocoa powder or chocolate pieces and a dash of whipped cream for an extra naughty finish.

Ingredients

• 120ml milk
• 15g malt drink powder
• 40g butter
• 120g caster sugar
• 120g self-raising flour
• 1 egg

For the frosting:

• 30ml milk
• 15g malt drink powder
• 80g softened butter
• 250g icing sugar
• 12 malt chocolate balls, such as Maltesers

Method

1. Preheat oven to 180°C/350°F/Fan 160°C/Gas Mark 4 and line a Muffin tin with 6 to 8 cupcake cases
2. Gently warm the milk and add the malt drink powder. Set aside to cool
3. In a mixing bowl cream together the butter and sugar
4. Sift the flour and add mix into the butter and sugar. Mix until it resembles breadcrumbs
5. Beat in the egg. Mix through the milk. Fill each cupcake case two thirds full
6. Bake for 15 to 20 minutes or until a cocktail stick inserted into the centre of the cake comes out clean. Transfer to a wire rack to cool
7. When cool, make the frosting by first slightly warming the milk and adding the malt drink powder. Put aside to cool
8. Beat the butter until smooth and add the icing sugar a quarter at a time. Beating thoroughly between each addition
9. Add the milk 1 tablespoon at a time and beat until light and fluffy. You may not need all the milk
10. Pipe or smooth over the cakes and decorate with a Malteser

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