I have never outgrown my love for malts and these Malted Milk Frosted Cupcakes are a natural extension since I grew up making malts in my father’s drugstore. The more malt powder the merrier as far as I was concerned. Frosting for these cupcakes packs a powerful punch of malt.
You will never see an easier cupcake to make than these. One batter becomes two by adding a bit of cocoa to half of the white batter. The black and white batters are dropped one on top of the other and mix while baking.
When making Malted Milk Frosted Cupcakes I wanted to see the difference between baking the cupcakes in papers or just the bare pan. I was amazed by the contrast between the two in looks. As you can see the one in the paper was much better formed than the one that was baked in a sprayed tin with no paper. When it rose to the top of the pan, it flattened out and went horizontal instead of vertical. So for the best looking cupcakes use a paper liner. If you don’t want to serve them in the papers, it is best to freeze them, then remove the papers. The cupcake has a better look since the paper doesn’t remove any of the cake as it can when they are at room temperature.
You can make these Malted Milk Frosted Cupcakes any size you want from minis to regular size to Texas-size by adjusting the time and amount of batter one way or the other.
Malted Milk Frosted Cupcakes
2 1/4 cups all purpose flour (315 grams or 11 ounces)
1 2/3 cups sugar (330 grams or 11 1/2 ounces)
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter (140 grams, 5 ounces or 10 tablespoons)
1 1/4 cup milk
1 teaspoon vanilla
5 egg whites (160 grams or 5 2/3 grams)
1/4 cup dutch cocoa or black cocoa (30 grams or 1 ounce)
Preheat the oven to 350°F. Line the muffin tins with paper. Set aside.
Combine the flour, sugar, baking powder, salt, butter, milk, and vanilla in a mixing bowl. Beat on low speed for 30 seconds. Raise the speed to high and, scraping the bowl occasionally, beat for 2 minutes. Add the egg whites and beat on high for 2 minutes, scraping from time to time.
Divide the batter in half (about 615 grams or 21 1/2 ounces in each bowl). Stir the cocoa into one half. With a number 40 disher/scooper, drop the white batter in the bottom of the cups. Wash the disher/scooper and drop the cocoa batter on top. Alternatively, drop about 1 1/2 tablespoons of batter into the bottom of the paper liner and again into the top. The cups will be about 3/4 full.
Bake for 15 to 18 minutes or until a tester comes out clean. Cool.
Malted Milk Buttercream
This buttercream takes a lot of liquid because the malted milk powder soaks it up. It is also necessary to have enough liquid and beat it long enough to make sure it is smooth and not gritty from the malted milk powder.
2 sticks butter, softened (225 grams or 8 ounces)
3 1/2 cups powdered sugar (400 grams or 14 ounces)
2 cups malted milk powder (280 grams or 10 ounces)
3/4 to 7/8 cup heavy or 40% cream
Combine the butter, sugar and malted milk powder in the bowl of a mixer. Add 1/2 cup cream. Beat on low to combine. Raise the speed of the mixer to medium and beat until smooth and lighter. Add additional cream as necessary to pipe or spread.
After the cupcakes have cooled, pipe the buttercream with a 1/2” open star, or spread with the buttercream.
The Malted Milk Frosted Cupcakes may be stored for several days at room temperature or frozen for several months, well wrapped. Thaw at room temperature.
Yield: About 28 regular size cupcakes.