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Malt Velvet Cupcakes with Buttercream Frosting  Print

This recipe appeared in Robin Eggs Fun! on 15 Apr 2009
 

Malt Velvet Cupcakes with Buttercream FrostingCupcakes:
1 cup milk
2–1/4 teaspoons vanilla extract
4 large egg whites
3 cups cake flour
1–1/2 cups sugar
1/3 cup malt powder
1/2 teaspoon salt
1 tablespoon plus 1 teaspoon baking powder
12 tablespoons unsalted butter, room temperature

Buttercream Frosting:
3–1/2 cups powdered sugar
3 tablespoons malt powder
1–1/2 tablespoons cocoa powder (baking chocolate)
16 ounces (2 sticks) unsalted butter, room temperature
2 teaspoons vanilla extract
1 tablespoon milk
Optional: Robin Eggs malted milk candy, coarsely crushed, or other decorations
 
Cupcakes:
Preheat oven to 350° F. Set up your cupcake tray with liners. If using paper party cups (like I did), set them out on a baking sheet.

Mix together 1/4 cup of the milk, vanilla extract and the egg whites in a medium bowl and set aside.

In a large mixing bowl, sift together the flour, sugar, malt powder, salt and all the baking powder. Continue to blend together with a hand mixer until fully incorporated.

Add the remaining 3/4 cup milk and all the butter to the bowl and continue mixing on medium speed until the dry ingredients are moistened. Increase the mixer to high speed and add the egg white mixture in three parts, beating for half a minute between additions.

Fill the cupcake liners about 3/4 full. If using the paper party cups, I find that filling them only 2/3 full produces the best size cupcake.

Bake in the preheated oven for 15–20 minutes (or until a toothpick tests clean). Allow cupcakes to cool for 10 minutes in the pan before removing them to a rack to cool completely.

Buttercream Frosting:
In a large bowl, sift together the first 3 ingredients until fully incorporated. Beat in the remaining ingredients (except the candy) until smooth.

Spread icing onto fully cooled cupcakes with a spatula. Apply candy decorations by slightly pressing into icing. Don’t wait too long to apply smaller toppings (the icing sets up hard and they won’t adhere well).

There is no need to refrigerate these cupcakes because the icing doesn’t contain eggs.

Makes 2 dozen cupcakes.

WI wine recommendation: Champagne, of course! Prosecco is a suitable, less expensive alternative. In fact, almost any sparkling wine will go well with these cupcakes. Their flavor is very neutral, so take your pick (just make sure it’s a sparkling wine). These cupcakes lean on the rich side and need a bubbly to go with them.