MALTED MILK BALL CUPCAKES
Provided by Lizz
Number Of Ingredients 12
Steps:
- Measure sifted flour, baking powder, salt and malted milk; sift together 3 times. Set aside.
- Beat all 4 egg whites until foamy, reserve yolk
- Add ½ C. sugar gradually until soft peaks form. Set aside.
- Cream butter with remaining 1 C. sugar until light and fluffy, add egg yolk.
- Add sifted ingredients alternating with milk a little at a time until smooth.
- Mix in extracts.
- Add meringue and beat thoroughly into batter.
- Mix chopped Whoppers into batter.
- Fill cupcake liners about ½ full
- Bake at 350 for 25-30 minutes
MALTED MILK CAKE
Bake this cake in a 13x9 pan or as cupcakes in fun paper liners. I am a sweet and salty addict, so I sprinkle popcorn on top. -Susan Scarborough, Fernandina Beach, FL
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Batter may appear curdled. If desired, beat in flavoring. In another bowl, whisk flour, milk powder, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pan. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a large bowl, beat butter until creamy. Beat in confectioners' sugar and cocoa alternately with milk until smooth. Spread frosting over cake; sprinkle with crushed malted milk balls.
Nutrition Facts : Calories 455 calories, Fat 20g fat (13g saturated fat), Cholesterol 95mg cholesterol, Sodium 352mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
MALTED MILK BALL CUPCAKES
Get the classic taste of malted milk balls baked into a convenient little cupcake package.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F 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.
Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 26 g, TransFat 1/2 g
CHOCOLATE CUPCAKES WITH MALTED MILK FROSTING
Steps:
- Gather the ingredients. Preheat oven to 375 F.
- Line 18 muffin cups with cupcake papers.
- In a saucepan over medium heat, combine the water, 1/2 cup of butter, and the granulated and brown sugars. Heat, stirring, until butter has melted. Whisk in the cocoa powder until the mixture is smooth. Set aside to cool completely.
- Combine the flour, baking powder, baking soda, and 1/4 teaspoon of salt; set aside.
- In a mixing bowl, beat the eggs and 2 teaspoons of vanilla until blended. Slowly beat in the cooled cocoa, butter, and sugar mixture until well blended. Stir in the flour mixture until blended. Increase mixer speed to medium and beat for about 2 minutes, until batter is smooth.
- Fill cupcake papers about 1/2 to 2/3 full. Bake for about 18 minutes, until firm and cake springs back when lightly touched with a finger.
- Cool in the pan for 10 minutes. Remove the cupcakes to a rack to cool completely before frosting.
- Gather the ingredients.
- In a large mixing bowl, combine the 1/2 cup of butter, 3 cups of confectioners' sugar, malted milk powder, a pinch of salt, and 2 teaspoons of vanilla. Beat on low speed of the electric mixer to combine, adding 4 tablespoons of milk, a tablespoon at a time.
- Add more milk or confectioners' sugar as needed for piping or spreading consistency. Beat for 2 minutes, or until smooth.
- Spread or pipe onto the cupcakes.
- Serve and enjoy!
Nutrition Facts : Calories 284 kcal, Carbohydrate 43 g, Cholesterol 48 mg, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, Sodium 118 mg, Sugar 32 g, Fat 11 g, ServingSize 18 servings, UnsaturatedFat 0 g
MALTED MILK BALL CUPCAKES
Make and share this Malted Milk Ball Cupcakes recipe from Food.com.
Provided by 4-H Mom
Categories Dessert
Time 43m
Yield 24 cupcakes
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Place paper baking cup in each of 24 regualr size muffin cups.
- In a large bowl, mix 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 bater evenly among muffin cups.
- Bake 18 to 23 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan to wire rack. Cool completely, about 30 minutes.
- In a medium bowl, beat all frosting ingredients except malted milk balls on medium spped until smooth. Frost cupcakes. Sprinkle with 1 2/3 cups malted milk balls.
Nutrition Facts : Calories 201.2, Fat 8.2, SaturatedFat 2.2, Cholesterol 32.1, Sodium 175.3, Carbohydrate 30.4, Fiber 0.3, Sugar 21.8, Protein 2.2
DOUBLE CHOCOLATE MALT SHOP CUPCAKES WITH CHERRY-VANILLA BUTTERCREAM
Provided by Food Network
Categories dessert
Time 42m
Yield about 18 cupcakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with paper liners.
- In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well blended.
- In a medium bowl, whisk together the milk, malted milk powder, and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixture and beat until smooth. Add the sour cream and vanilla and beat until well combined. Stir in the miniature chocolate chips.
- Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.
- While the cupcakes bake, prepare the buttercream. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated.
- When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to wire racks to cool for 10 minutes more.
- While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake (or swirl with a spatula). Garnish the top of each cupcake with a malted milk ball or cherry and serve.
FROSTED CHOCOLATE MALT CUPCAKES
Lick this chocolate malt from the top creamy fudge frosting to the last tasty crumb.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line 16 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spoon evenly into muffin cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Cool completely, about 30 minutes.
- In medium bowl, stir together malted milk powder and milk; let stand 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes or until smooth. Spread frosting over cupcakes.
Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 26 g, TransFat 1/2 g
CHOCOLATE MALT CAKE
Looking for a chocolate dessert using Betty Crocker™ Super Moist™ milk chocolate cake mix? Then check out this delicious cake topped with malted milk balls.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan.) Spray 13x9-pan with baking spray with flour.
- In large bowl, stir together cake mix and 3/4 cup malted milk powder. Beat in water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In medium bowl, beat cream, 3/4 cup malted milk powder and the vanilla on low speed until blended, then on high speed until stiff peaks form. Spread over cake. Place malted milk balls in small resealable freezer plastic bag; seal bag and crush with rolling pin or meat mallet. Just before serving, top with chopped malted milk balls. Store covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 20 g, TransFat 0 g
MALTED MILK BALL COOKIES
Make and share this Malted Milk Ball Cookies recipe from Food.com.
Provided by valgal123
Categories Drop Cookies
Time 1h40m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- Place the malted milk balls in a resealable bag and gently hit them several times with a rolling pid or the bottom of the pan. (They should be broken into into chunks with a little bit of crumbs, not completely pulverized.).
- Place the butter, sugar and brown sugar in a large bowl and miz with an electric mixer on medium speed for 2 minutes or until completely combined. Add the eggs and vanilla and mix on medium-high speed for 2 minutes until fluffy. Add the malted milk powder and baking soda and mix on low speed for 1 minute or until combined. Add the flour and mix on low speed for 1 minute. Add the smashed malted milk balls and mix for 1 minute until combined. Refrigerate the dough for at least 1 hour.
- Preheat the oven to 350°F.
- Drop tablespoonfuls of dough onto ungreased baking sheets at least 3 inches apart (they spread a lot).
- Bake for 8-10 minutes, or until they just begin to brown on the edges. Remove the cookies from the pan immediately and cool on parchment or waxed paper.
Nutrition Facts : Calories 86.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 19, Sodium 61.3, Carbohydrate 11.6, Fiber 0.1, Sugar 7.3, Protein 1
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MALTED MILK CHOCOLATE CUPCAKES - BROWN EYED BAKER
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3.8/5 (9)Total Time 3 hrsCategory DessertCalories 395 per serving
- Make the Cupcakes: Preheat oven to 350 degrees F. Line two standard muffin pans with paper liners.2. In a large bowl, whisk together the flour, sugar, baking powder, salt and malted milk powder.
- Place the chocolate and butter in a small bowl and microwave in 30-second increments on 50% power, stirring in between each, until the mixture is melted and smooth. Stir in the oil until combined. Add the chocolate mixture to the bowl with the dry ingredients, along with 1 cup of the milk, and whisk until mostly combined (the mixture will be thick).
- In a measuring cup, whisk together the remaining ¾ cup milk, eggs and vanilla. Pour half of this mixture into the bowl and whisk until incorporated, then add the second half and mix again until everything is combined.
- Divide the batter evenly among the liners, filling each about ¾-full. Bake for 20-24 minutes, or until the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean. Remove the pan to a wire rack and let the cupcakes cool for 5 minutes, then remove to a wire rack to cool completely before frosting.
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