Today was our Corvette Club's summer picnic and I made cupcakes as my bring a dish to share
I made 3 different flavors of cupcakes, Cherry Almond, Peanut Butter Cup and Malted Milk Ball. The Malted Milk Ball cupcake is made from scratch, I had not made cupcakes from scratch before. I have always just used box cake mixes. The cupcakes were very chocolatey and maybe so to me because chocolate is not my favorite flavor. Everyone at the picnic said they were very good. If I am in a hurry I think a chocolate box cake mix with the addition of some malted milk powder would work just as well.
After we were done eating several of us took off for a ride and a trip to Young's Jersey Dairy for an ice cream cone. The country side was beautiful! We had a terrific day sharing food, recipes and stories.
Malted Milk Ball Cupcakes
1 cup flour
1/2 teaspoon baking soda
1/2 cup chocolate malted milk powder
3/4 cup milk
1/2 cup unsweetened cocoa powder
1/2 cup sugar
3/4 cup oil
1 teaspoon vanilla
Whisk flour, baking soda and malted milk powder in a bowl. Heat milk until hot but not boiling. Pour milk over unsweetened cocoa in a large bowl and stir whisk until smooth. Let cool slightly. Whisk in sugar, 3/4 cup oil, egg and vanilla until smooth. Whisk in the flour mixture until just combined. Divide the batter between 12 muffin cups. Bake until the top springs back, 20 to 25 minutes.
1 stick softened butter
2 1/2 cups powdered sugar
1/3 cup chocolate malted milk powder
4 ounces melted milk chocolate
2 tablespoons whipping cream
1 teaspoon vanilla
With a mixer beat softened butter, powder sugar and chocolate malted milk powder until combined. Pout in the melted chocolate and continue to beat as you add the whipping cream and vanilla. Beat until light and fluffy. Decorate tops of cupcakes with malted milk balls if you wish
***source: adapted from Food Network 50 Cupcakes