Best Vanilla Malt Cupcakes Recipes

DOUBLE CHOCOLATE MALT SHOP CUPCAKES WITH CHERRY-VANILLA BUTTERCREAM

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.

DOUBLE CHOCOLATE MALT SHOP CUPCAKES W CHERRY-VANILLA BUTTERCREAM

Steps:

• Preheat oven to 350 degrees. line 2 regular 12- cuo 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 mixature and beat until smooth. Add the sour cream and vanilla and beat until combined. Stir in the minature 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 electris 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 the wire racks to cool for 10 minutes more.
• While the cupcakes cool, transfer the buttercream to a patry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When th ecupcakes have cooled, pipe the buttercream on decorativve swirls on top of the cupcake ( or swirl with a spatula ). Garnish on top of each cupcake with a malted milk ball or cherry and serve.

DOUBLE-CHOCOLATE MALT-SHOP CUPCAKES WITH CHERRY-VANILLA BUTTERCREAM

Steps:

• Heat oven to 350 degrees F. Line two 12-cup cupcake pans with 20 paper liners.
• Cupcakes:
• Whisk together flour, cocoa powder, sugar, baking soda, baking powder and salt until blended.
• Beat milk, malted milk powder and espresso powder on medium speed. Add canola oil and eggs; beat until blended.
• On low speed, add flour mixture to milk mixture; beat until smooth. Add sour cream and vanilla and beat until combined. Stir in miniature chips.
• Divide batter among prepared muffin cups, filling halfway. Bake at 350 degrees F for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in pan on wire rack for 2 minutes. Remove cupcakes to rack; cool completely.
• Buttercream:
• Beat confectioners' sugar and butter on medium-low speed until well-blended. Add vanilla and heavy cream; beat for 2 minutes, until light and fluffy. Beat in cherry preserves until well-incorporated.
• When cool, frost the cupcakes with a knife or offset spatula. Garnish the top of each cupcake with a malted milk ball or cherry and serve.

VANILLA MALT CUPCAKES RECIPE - (4/5)

Steps:

• Preheat oven to 350 F. In a medium-sized mixing bowl, whisk together sugar, malted milk powder, cake flour, baking powder, baking soda, and salt. Add butter and vanilla and mix until light and fluffy (about three minutes on high speed when using an electric mixer). Mix in eggs until just combined. Slowly mix in milk until just combined. Fill cupcake liners ¾ full. Bake for 20 minutes or until cupcakes bounce back when lightly touched. Top each cooled cupcake with whipped cream and a maraschino cherry.