Malted Milk Ball Cupcakes Recipes

MALTED MILK BALL CUPCAKES

Malted Milk Ball Cupcakes image

Provided by Lizz

Number Of Ingredients 12

Ingredients

2½ C. Sifted Cake Flour
4 t. Baking Powder
¾ t. Salt
3 Egg Whites
1 Whole Egg, separated
1½ C. White Sugar
¾ C. Butter
1 C. Milk
½ C. Malted Milk Powder (could use Ovaltine)
1 t. Vanilla Extract
1 t. Almond Extract
1 C. Chopped Malt Balls (Whoppers)

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 BALL CUPCAKES

Malted Milk Ball Cupcakes image

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

Ingredients

1 (18 1/4 ounce) box yellow cake mix
1 cup malted milk balls, coarsely crushed
1/4 cup natural-flavor instant malted milk powder
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 cup butter, softened
2 cups powdered sugar
2 tablespoons natural flavor instant malted milk powder
1 tablespoon unsweetened baking cocoa
2 tablespoons milk
1 2/3 cups malted milk balls, coarsely crushed

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

FROSTED CHOCOLATE MALT CUPCAKES

Frosted Chocolate Malt Cupcakes image

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

Ingredients

1 1/2 cups Original Bisquick™ mix
3/4 cup granulated sugar
1/3 cup unsweetened baking cocoa
1/4 cup chocolate-flavor malted milk powder
2/3 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
2 eggs
2 tablespoons chocolate-flavor malted milk powder
2 tablespoons milk
2 cups powdered sugar
1 tablespoon unsweetened baking cocoa
1/4 cup butter or margarine, softened

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

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