Malteser Cupcakes Food

MALTESERS CUPCAKES

Steps:

• Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
• To make the cupcakes, start by mixing the butter, light brown sugar and caster sugar together in a large bowl, ideally using an electric mixer for about 3 minutes
• Add the eggs and milk, and whisk until fully incorporated
• Add the self raising flour, cocoa powder, malt powder and baking powder, and whisk or fold in gently
• Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes or until a thin skewer or cocktail stick inserted in the centre of the cupcakes comes out clean. Put them on a cooling rack to cool completely
• Use a cupcake corer or a knife to make a hole in the middle of each cupcake
• Fill the holes with the Maltesers spread
• To make the buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and vanilla extract, and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon. If the buttercream is too stiff then you can add a little more milk
• Spread or pipe the buttercream on top of the cupcakes
• Decorate with the Maltesers, Malteser buttons and the crushed Maltesers
• Store in an airtight container in a cool place and eat within 3 days

MINI EASTER CHEESECAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 12-holes of a cupcake tin with paper cases (double up if your cases are quite thin). Crush the biscuits in a sandwich bag with a rolling pin or in a food processor, and mix with the melted butter until it looks like damp sand.
• Put a tbsp of the mix into the cases, and use the back of a spoon to pack the mixture in to make a solid base. Bake for 5 mins.
• For the filling, beat the soft cheese and quark with a whisk until smooth. Gradually add the sugar, then the cornflour, until everything is mixed in thoroughly. Slowly whisk in the vanilla and the eggs, and finally fold in the crushed chocolate balls. Divide the mixture between the cases.
• Put in the oven and lower the temperature to 110C/90C fan/gas ¼. Bake for 20-25 mins until the tops are set. Remove from the oven and cool for 5 mins in the tins. Remove from the tin and leave to cool completely. Push the Easter chocolates gently into the top of the cooled cheesecakes, and chill in the fridge for at least 1 hr before serving.