chocolate malted cupcakes with marshmallow frosting

I have been meaning to make these cupcakes for the longest time. Each time I thought I’d make them, I got side-tracked. Today, it being such a lovely rainy day, I finally got down to baking these cupcakes.

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Naturally, I am wondering why, WHY-OH-WHY, did I put it off for so long? 

These cupcakes are GORGEOUS! 

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They are pretty to look at, and these are moist and not overly sweet.

I SIMPLY LOVE THEM! ๐Ÿ™‚

I really regretted halving the recipe and making only 6 cupcakes.  

AH WELL!!

And this being a Donna Hay recipe means that it is really easy to put together.

Here’s how.

In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.

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Add the eggs and vanilla extract, and continue mixing.

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Add the sifted flour and milk and mix until just combined.

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Scrape the mixing bowl, add chocolate malt powder and mix to combine.

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Divide the batter among 12 cupcake liners.

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Bake at 180ยฐC for 22-25 minutes, or until a skewer inserted into a cupcake emerges cleanly.

Cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.

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To make the frosting, whisk the egg whites in a clean mixing bowl until frothy.

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Gradually add sugar and white vinegar. 

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Whisk a further 4-5 minutes, until the mixture is thick and glossy.

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Pipe the frosting onto the cupcakes.

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Very carefully, use a blow torch to brown the marshmallow frosting.

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And there you have it.

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Cupcakes that are moist but not overly sweet.

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And a frosting that is light and fluffy and totally delicious!

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I think it is time to stop reading and go make these!

๐Ÿ˜€

Chocolate Malted Cupcakes With Marshmallow Frosting
Yields 12
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For the cupcakes
  1. 1 1/2 cups (225g) self-raising flour, sifted
  2. 3/4 cup (165g) caster sugar - I reduced this by 50%
  3. 125g unsalted butter, at room temperature
  4. 2 eggs
  5. 1/4 cup (60ml) milk - I used whole milk
  6. 2 teaspoons vanilla extract
  7. 1 tablespoon chocolate malted drink powder - I used chocolate Horlicks
For the marshmallow frosting
  1. 4 egg whites, at room temperature
  2. 1 cup (220g) caster sugar
  3. 1 teaspoon white vinegar
For the cupcakes
  1. In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.
  2. Add the eggs and vanilla extract, and continue mixing.
  3. Add the sifted flour and milk and mix until just combined.
  4. Scrape the mixing bowl, add chocolate malt powder and mix to combine.
  5. Divide the batter among 12 cupcake liners.
  6. Bake at 180ยฐC for 22-25 minutes, or until a skewer inserted into a cupcake emerges cleanly.
  7. Cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.
For the marshmallow frosting
  1. Whisk the egg whites in a clean mixing bowl until frothy.
  2. Gradually add sugar and white vinegar.
  3. Whisk a further 4-5 minutes, until the mixture is thick and glossy.
  4. Pipe the frosting onto the cupcakes.
  5. Very carefully, use a blow torch to brown the marshmallow frosting.
Notes
  1. I halved the recipe to make 6 cupcakes.
Adapted from Donna Hay
Adapted from Donna Hay
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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