Maltedmilkballcupcakes Recipes

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Batter may appear curdled. If desired, beat in flavoring. In another bowl, whisk flour, milk powder, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pan. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a large bowl, beat butter until creamy. Beat in confectioners' sugar and cocoa alternately with milk until smooth. Spread frosting over cake; sprinkle with crushed malted milk balls.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, stir together dry 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 batter evenly among muffin cups.
• Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
• In medium bowl, beat frosting ingredients on medium speed until smooth. Frost cupcakes. Sprinkle with 1 2/3 cups malted milk balls. Store loosely covered.

Steps:

• Bake the cake:
• Preheat the oven to 180°C (350°F). Grease three 18cm (7 inch) cake tins and line with parchment paper.
• Put the butter, sugars, flour, baking powder, malt powder and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix on low until all the butter is rubbed into the dry mixture and it has a sandy texture. Alternatively, rub the butter into the dry ingredients by hand, as if you were making pastry.
• In a small jug, beat together the milk, eggs and vanilla. Pour the mixture down the side of the bowl into the dry ingredients and beat until everything is mixed together. When all the liquid has been added, beat on a high speed for two minutes until it is well combined and smooth. Alternatively, you could use an electric hand-held whisk.
• Divide the mixture evenly between the prepared tins and bake in the preheated oven for 25-30 minutes until golden brown. The cake will look slightly darker than you might expect with the added malted milk powder, so be more vigilant in checking that it is ready.
• Make the buttercream:
• Heat the milk and malted milk powder in a small saucepan. Whisk until all the lumps of powder have dissolved and the mixture has thickened slightly. Set aside to cool. Beat the butter in a large bowl until smooth, then gradually add the icing sugar and cool malted milk paste. Use an electric hand-held whisk to beat the buttercream for 5-10 minutes until light and fluffy. It should hold its shape but still be fairly soft.
• Assemble the cake:
• To assemble the cake, stack the bottom two layers on top of each other and use a circular 9cm cutter to remove the middle. Press through both layers at once to make sure the holes line up.
• Put the bottom ring on a cake stand and cover the top with a layer of buttercream using a palette knife. Try not to get icing too close to the middle, because moisture on the sweets will cause them to become sticky.
• Put the second ring on top of the first and fill the hole with milk bottle sweets. Make sure it is filled to the same level as the sponge or the top sponge will cave in. Cover the second ring with buttercream then add the final sponge. Thinly cover the whole cake with some of the buttercream to trap any crumbs, then chill for a minimum of 30 minutes.
• Cover the cake with the remaining buttercream, placing a large dollop on the top to create a swirl. Decorate using more milk bottle sweets and coloured paper straws.

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.

Steps:

• Place malted milk balls in resealable plastic food-storage bag.
• Tap with rolling pin or meat mallet until coarsely crushed.
• Reserve 1/3 cup.
• Mix remaining crushed malted milk balls and the whipped topping.
• Arrange ice-cream sandwiches in bottom of rectangular pan, 13x9x2 inches, cutting sandwiches if necessary to cover bottom of pan.
• Spread whipped topping mixture over ice-cream sandwiches.
• Sprinkle with reserved crushed malted milk balls.
• Cover and freeze 2 to 3 hours or until firm.
• For serving, cut into 4 rows by 3 rows.
• Top with fudge sauce.
• Note:.
• We have found that frozen malted milk balls crush more easily than when crushed at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with foil and grease the foil.
• In a medium saucepan, over low heat, combine 3/4 cup butter with semisweet and unsweetened chocolate. Cook, stirring frequently, until everything is melted and smooth. Remove from heat and stir in the sugar and 1 tablespoon vanilla. Beat in the eggs one at a time, mixing well after each. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread the batter evenly into the prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool in pan on top of a wire rack.
• To make the topping: In a medium bowl, mix malted milk powder, milk and 1 teaspoon vanilla until smooth. Beat in the butter and confectioners' sugar until well blended. Spread over cooled bars. Sprinkle crushed malt balls over the top. Cut into bars and serve.