This was for the last day of Internal Medicine Sub-internship program after a one-month posting. To be honest there were quite a lot going on that week, and making cupcakes was probably not the smartest time management move, and not so friendly on sleep as well. Fear not – this recipe is super freezable, and great for if you have a weekday occasion that you may not have time to complete the full recipe the night before. If anything, freezing the cakes while still warm retains the moisture even better as well, as it will defrost slowly as you decorate the cakes the night before.
The cupcake base is from Cupcake Jemma, with Horlicks malt powder as the special ingredient. We only used 1-2 tablespoons but I was so surprised at how well the flavor came through. I then crushed up Maltesers and folded it into the buttercream frosting to create a malt buttercream studded with crunchy bits of honeycomb and praline, with hints of cocoa. Topped each one with 2-3 Maltesers for an easy decoration.
To spread out the baking times, bake the cupcakes in advance (I made it on the Sunday) and froze the unfrosted cupcakes wrapped lightly in Saran wrap. The night before serving, take them out of the freezer while you make fresh Swiss Meringue buttercream. Frost the cupcakes and decorate – this will only take 1 hour maximum and you’ll still be able to bring fresh cupcakes to work/school on the next day!
|Maltesers Cupcakes adapted from Cupcake Jemma
Chocolate Malt Cupcakes
5g cocoa powder
1 Batch Swiss Meringue Buttercream (4 eggs)
|To make Chocolate Malt Cupcakes
Preheat oven at 170 degrees C (338 degrees F).
To Make Maltesers Buttercream
Make 1 batch of Swiss Meringue Buttercream*
* (I used 4 egg whites of my swiss meringue buttercream to frost 18 cupcakes – made too much)