Wednesday, 20 January 2016

Malteser cupcakes |

 Hello lovelies,
I may have mentioned before that I got myself the cake book. In other words the baking bible that is written by cupcake Jemma. I love her videos and her cakes taste amazing, I've tried them and no other cupcakes actually compare. However, I wanted to give some of her recipes a go and that's why today I'm sharing the malteser cupcakes with you. They taste almost as good as the ones I got from her shop and they were very scrumptious indeed.

The recipe made 24 cupcakes but I'm trying to be healthy so I just split the ingredients in half so I could make 12. It ended up making 10 but that might be because I over fill the cases. This is the recipe for 10/12 cakes.

Ingredients |
For the cakes |
25g Horlicks original malt.
1tsp cocoa powder.
95g Self-raising flour.
1/4tsp bicarbonate of soda.
125g caster sugar.
140g butter.
2 eggs.
1 1/2tbsp whole milk.

For the butter cream |
150g butter.
1/2tbsp Horlicks original malt. 
2tbsp whole milk.
337g icing sugar.
50g crushed maltesers.
Maltesers to decorate.

Step 1 |
Put all your dry ingredients into your bowl. I always forget what I actually put in so I'm just listing them with pictures for my own memory. So put the horlicks, cocoa powder, flour, sugar and bicarbonate of soda into a mixing bowl. Yep I think that's everything.

 Step 2 |
Use a whisk to combine all the ingredients. I find its easier to do this now before the wet ingredients are added. Also it gets rid of any lumps that may be in the mix.

Step 3 |
Add your eggs to your dry mix. 

Step 4 |
Now add the butter. I chopped mine up into little cubes because I find it combines better when its softened and broken up. Obviously it doesn't really matter if you're using a mixer, I was mixing by hand so it was easier for me.

Step 5 |
Mix the butter and eggs into your dry ingredients, do this until you have a smooth batter. When this is done, add the milk and stir it all together. It may look like the mix has split but keep beating it together and it will all combine.

Step 6 |
Now you can put your mix into your cupcake cases. I got this handy little tool yesterday and I love it. It's basically an ice-cream scoop. Yes I have an ice cream scoop but this one pushes ice cream out. I've seen so many professional bakers use this, it helps put even amount of the mix into each case and it creates less mess. I also sprinkled a little bit of crushed malteser on top before I baked them. Pop them into a pre-heated over at 170c and bake for 20minutes.

Step 7 |
While your cakes bake you can make a start on the butter cream. Pop the butter into a mixing bowl and beat it with a whisk until you have a light and fluffy pale butter.

Step 8 |
Add the icing sugar to the butter and mix it all together. Next add the horlicks to the milk and mix it together. Add this to the butter cream and beat it all together. Now add all the crushed maltesers and combine it together. I then got my piping bag and filled it with the butter cream. I didn't use a nozzle because the pieces of malteser will block it, I just cut the bottom go the piping bag leaving a hole about the size of a 10p.

 Step 9 |
Now your cakes are baked let them cool. When they have cooled grab your piping bag and start applying the butter cream. You don't have to use a piping bag but I just prefer the finished look. Pop a malteser on each cupcake and then sprinkle on some crushed maltesers. Now if you can resist them, pop them on a cake stand and get some cute pictures for instagram. If not just eat them and enjoy.

Here's what the finished cupcakes looked like. They taste so good and I'm being really good by resisting them. I've only had one bite because I'm trying to be healthy. Luckily my mum and sister have been munching through them for me. 

So if you bake these then take a picture and send it to me on instagram or twitter. Ill leave my links below. 

Lots of love,
Chloe xxx

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