Malt and Marshmallow Cupcakes
I had my eye on this recipe for a while, and I have to say I wasn't at all disappointed. If like me you love Horlicks and Ovaltine, as well as SuperMalt, you will love these cupcakes. In the pictures above I tried to capture the way I apply frosting to cupcakes. I hope this helps, it is a simple technique and really good if your not much with a piping bag. This recipe is based on the Primrose Bakery cookbook.
1
Bake
- Preheat oven to 180 C.
- Line muffin tray with 12 cupcake cases.
- Cream butter and sugars until very pale and fluffy (as I always say really go for it at this stage).
- Add eggs one at a time, beating in between.
- Combine flours and Ovaltine and sift into a separate bowl.
- Mix milk, vanilla, and sour cream in a jug.
- Now add a third of the flour mix to the creamed butter and sugar. When this is combined do the same with the milk mix. Repeat until all the ingredients are mixed.
- Spoon into cases. I use an ice cream scoop to get an even batch.
- Bake for 25 mins or until the cupcakes are slightly raised and golden brown.
- Leave in the tins to cool for 10mins and then remove to cooling rack.
2
Frost
- Heat the sugar, syrup and water over a high heat until the mixture reaches soft-ball stage (115 C), this should take about 6mins.
- Meanwhile whisk the egg whites until soft peaks form, while still beating at a low speed pour the hot sugar syrup into the egg whites as a steady stream. Continue beating on low till all the sugar mix is combined with the egg whites.
- Then increase the speed to medium/high and continue beating the mixture until it becomes thick and glossy, it should also cool down. Once cool add the vanilla extract, beat till combined.
- Ice the cool cupcakes and then sift Ovaltine powder over the top for decoration.
