Malt Shop Cupcakes
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Malt Shop Cupcakes
Malt Shop Cupcakes
6 tbsp. butter
1/3 cup vegetable oil
3/4 cup water
1 cups each: flour and sugar
1/2 cup each: unsweetened cocoa powder and malted milk powder
1 tsp. baking soda
1/4 tsp. salt
2 eggs
1/3 cup buttermilk
1 tsp. vanilla
Malt Ball Frosting (recipe follows)

Prep: 20 minutes Cook: about 20 minutesMakes: 24

1. Preheat oven to 350°F and line 24 muffin cups with paper liners.
2. Heat butter, oil and water in a small saucepan over medium heat just until butter is melted; set aside to cool slightly.
3. Stir together flour, sugar, cocoa powder, malted milk powder, baking soda and salt in a large bowl of an electric mixer. Add butter mixture and beat until combined. Beat in eggs, one at a time, then stir in buttermilk and vanilla.
4. Pour batter into prepared muffin cups and bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting with Malt Ball Frosting: Beat 1/3 cup softened butter with an electric mixer until creamy; beat in 3 tbsp. malted milk powder. Add 4 cups powdered sugar alternately with 4 to 4½ tbsp. milk until mixture is smooth and spreadable. Set aside 24 whole malted milk balls from a 5-oz. package. Crush remaining malt balls coarsely and stir into frosting. Spread frosting over cupcakes and top with a whole malt ball. 

Wine Suggestion
Cupcake Red Velvet
Nutritional Information:
Nutrition per serving: 300 calories, 3 g protein, 12 g total fat, (6 g sat.), 48 g carbohydrate, 1 g fiber, 39 g sugar, 35 mg cholesterol, 160 mg sodium, 8 points plus