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.
Naturally, I am wondering why, WHY-OH-WHY, did I put it off for so long?
These cupcakes are GORGEOUS!
They are pretty to look at, and these are moist and not overly sweet.
I SIMPLY LOVE THEM! 🙂
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.
Add the eggs and vanilla extract, and continue mixing.
Add the sifted flour and milk and mix until just combined.
Scrape the mixing bowl, add chocolate malt powder and mix to combine.
Divide the batter among 12 cupcake liners.
Bake at 180°C 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.
To make the frosting, whisk the egg whites in a clean mixing bowl until frothy.
Gradually add sugar and white vinegar.
Whisk a further 4-5 minutes, until the mixture is thick and glossy.
Pipe the frosting onto the cupcakes.
Very carefully, use a blow torch to brown the marshmallow frosting.
And there you have it.
Cupcakes that are moist but not overly sweet.
And a frosting that is light and fluffy and totally delicious!
I think it is time to stop reading and go make these!
😀
- 1 1/2 cups (225g) self-raising flour, sifted
- 3/4 cup (165g) caster sugar - I reduced this by 50%
- 125g unsalted butter, at room temperature
- 2 eggs
- 1/4 cup (60ml) milk - I used whole milk
- 2 teaspoons vanilla extract
- 1 tablespoon chocolate malted drink powder - I used chocolate Horlicks
- 4 egg whites, at room temperature
- 1 cup (220g) caster sugar
- 1 teaspoon white vinegar
- In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.
- Add the eggs and vanilla extract, and continue mixing.
- Add the sifted flour and milk and mix until just combined.
- Scrape the mixing bowl, add chocolate malt powder and mix to combine.
- Divide the batter among 12 cupcake liners.
- Bake at 180°C 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.
- Whisk the egg whites in a clean mixing bowl until frothy.
- Gradually add sugar and white vinegar.
- Whisk a further 4-5 minutes, until the mixture is thick and glossy.
- Pipe the frosting onto the cupcakes.
- Very carefully, use a blow torch to brown the marshmallow frosting.
- I halved the recipe to make 6 cupcakes.
Seriously, Diana! You made only six???? I love the browning of the frosting. Makes it look even more yummy. And oh, Happy New Year to you and your gorgeous family!
Oh Diana! This reminds me of the baked Alaska ice cream dessert! I see these cupcakes are so fluffy and yummy-licious!
Wish you all the best in Year 2015 !
Malt and marshmallow is a wonderful combination, I love the two together. These look brilliant Diana 🙂
Hi i tried making twice, but the batter was dry & sticky unlike urs smooth. The cupcakes have not much taste too. Do advise what went wrong!
Do we need shift the malted powder?
Hi Yan, did you use the same flour? You do not need to sift the malt powder. It is very strange for your batter to be so sticky and thick if you’d followed the quantities in the recipe. 🙁
Yes, i use self raising flour. My mixture curdle after mixing in the eggs (eggs at room temperature), after adding in flour & milk the batter become dry and sticky 🙁
That’s bizarre! normally once you add flour it will come together.. 🙁
The top of my cupcake sort of exploded like it wasn’t a nice dome shape. What can i do about it?
and just asking could you insert a picture with what the cupcake looks like inside/ cut open so i can see the texture of it. Thanks so much!
Hi chan, it sounds like your the temperature of your oven was too hot when you placed the cupcakes into the oven – you may need to check for the true temperature of your oven using an oven thermometer. Unfortunately these cupcakes have long been eaten so I am unable to take any pictures of the interior..
May I know for the marshmallow frosting, can it be at room temperature for whole day? I am baking mini cupcakes and need frosting to be done on top. Am worried they might melt.
Hi CJ unfortunately, you can’t leave marshmallow frosting outside the fridge.
Hi hi.. I’ve been looking around for a blow torch … But can’t find one. Can you share with me where to get one?
Thanks so much!
I bought mine from Phoon Huat. You can try them. They should have it.
Hi..may I check with ya..the sugar u stated there is already been reduced ?
Luv the cake u baked
Hi Shanna the sugar quantity was the original amount. I halved that. 🙂
Hi..another question is..if m baking mini size..should I reduce my temperature or shd I remain the same as yours?
Hi there for baking temperature remains but time is adjusted.