Malteser Cupcakes Recipes

LORRAINE PASCALE'S MALTESERS CUPCAKES RECIPE

Steps:

• For the cupcakes: Preheat the oven to 180°C and line a cupcake/muffin tin with cupcake cases.
• Cream together the butter and both sugars until it is light and fluffy. I like to use an electric hand whisk to do this with.
• Add all the vanilla and then the eggs on eat a time, whisking well after each addition. If the mixture begins to look like it has curdled add a couple of tbsp of the flour and beat well until the mixture looks smooth.
• Using a metal spoon fold in the flour, baking powder and salt (add them altogether) and then stir in the Maltesers.
• Divide the mixture equally between the 12 cupcake cases and bake in the oven for about 25 mins or until a skewer (or toothpick) inserted in to the middle of a cupcake comes out clean. Once cooked remove from the oven and leave to cool in the tin.
• For the buttercream: Using an electric handwhisk, whisk together the butter, icing sugar and vanilla until it becomes pale and fluffy.
• You can either dollop the buttercream on top of each cupcake and spread it around with a knife. Or for a more professional look fit a piping bag with a 1cm star nozzle and pipe the buttercream on top of the cupcakes. Sprinkle on some crushed Maltesers to finish.

MALTESER CUPCAKES

Steps:

• FOR THE CUPCAKES: Preheat the oven to 180c and line a cupcake/muffin tin with cupcake cases
• Cream together the butter and both sugars until it is light and fluffy. i like to use an electric whisk to do this.
• add all the vanilla and then the eggs. whisking well after each addition. If the mixture begins to look like it has curdled add a couple of tbsp of the flour and beat well until the mixture looks smooth.
• using a metal spoon fold in the flour, baking powder and salt. Then stir in the maltesers.
• divide the mixture equally between the 12 cupcake cases and bake in the oven for about 25 min or until a skewer inserted in to the middle of a cupcake comes out clean. Once cooked remove from the oven and leave to cool in the tin.
• FOR THE BUTTER CREAM: Using an electric handwhisk, whisk together butter icing sugar and vanilla until it becomes pale and fluffy.
• You can either dolop the buttercream on top of each cupcake and spread it around with a knife. Or for a more professional look fit a piping bag with a 1cm star nozzle and pipe the buttercream on top of the cupcakes. sprinkle on some crushed maltesers to finish.

MALTESERS CUPCAKES

Steps:

• Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
• To make the cupcakes, start by mixing the butter, light brown sugar and caster sugar together in a large bowl, ideally using an electric mixer for about 3 minutes
• Add the eggs and milk, and whisk until fully incorporated
• Add the self raising flour, cocoa powder, malt powder and baking powder, and whisk or fold in gently
• Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes or until a thin skewer or cocktail stick inserted in the centre of the cupcakes comes out clean. Put them on a cooling rack to cool completely
• Use a cupcake corer or a knife to make a hole in the middle of each cupcake
• Fill the holes with the Maltesers spread
• To make the buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and vanilla extract, and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon. If the buttercream is too stiff then you can add a little more milk
• Spread or pipe the buttercream on top of the cupcakes
• Decorate with the Maltesers, Malteser buttons and the crushed Maltesers
• Store in an airtight container in a cool place and eat within 3 days