subject: Bake Cakes Fit For A Queen [print this page] When I was kid, there was an ice cream truck named Mr. Frosty that meandered through our neighborhood on hot summer days. As soon as we heard the familiar song, we would drop whatever we were doing to raid my dads coin dish on his dresser.
Last week, I was strolling through Targets Easter candy selection and had a flash of brilliance when I laid my eyes upon Whoppers Easter Robin Eggs. Cupcakes. Bake Chocolate Malt Cupcakes!
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water (see note below)
For the Chocolate Malt Buttercream
4 sticks (2 cups) unsalted butter, room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon fine sea salt
2/3 cup malt powder
2/3 cup unsweetened cocoa powder
4 1/2 cups confectioners' sugar (powdered sugar)
3-5 tablespoons heavy cream
DIRECTIONS:
For the Cupcakes
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
