Fluffy Malted Milk Frosting (Martha Stewart's book)

Choc Icing Process

This is a cupcakes recipe from Martha Stewart's book, and adapted by Isabelle

INGREDIENTS:
¾ cup butter, room tempearture
2 cups confectionners sugar
2 tbsp malted milk powder
½ tsp pure vanilla extract

DIRECTIONS:
1. With a electric mix, beat butter at medium speed about 2 minutes, reduce speed and add the confectionners sugar (½ cup) at a time, beating well after each addition.

2. Add malted milk powder and vanilla, beat well, if not using immediately, frosting can be refrigerated up to 10 days in a airtight container, before using, bring to room temperature.

Milk Malted Cupcakes

This recipe adapted from eatmycakenow blog.

INGREDIENTS:

¾ cup sugar

¼ cup malted milk powder

½ cup melted butter at room temperature
½ cup milk

1½ cups flour

1 cup chocolate-covered malted milk balls, halved

2 eggs

¼ tsp salt

2 tsps vanilla

2 tbsps baking powder

DIRECTIONS:

1. Preheat oven to 180 °C, line a 12 cups muffin pan with paper liners.

2. In a large bowl, combine flour, sugar, baking powder, salt, malted milk powder and chocolate-covered malted milk, in another bowl, combine butter, eggs, milk and vanilla, add liquid ingredients to dry ingredients and mix gently.

3. Pour the batter among muffin cups, bake approximately 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean, cool on rack 10 minutes before removing from pan.

Vanilla Cupcakes

INGREDIENTS:
3 cups all-purpose flour
1½ tsps baking powder
¾ tsp salt
12 tbsps unsalted butter, room temperature (1½ sticks)
1½ cups sugar
4 large eggs
2 tsps pure vanilla extract
1¼ cups milk

DIRECTIONS:
1. Heat oven to 350 degrees. line cupcake pan with paper liners, set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt, in another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes, add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.

2. Add flour mixture and milk alternately, beginning and ending with flour, scrape the sides and bottom of bowl to assure the batter is thoroughly mixed, divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes, transfer to a wire rack to cool completely.

Cupcakes de Strawberry

This easy cupcake recipe using strawberry milkshake powder to create these scrumptious cupcakes. Simply use milkshake powder for equally delicious cupcakes. 

INGREDIENTS:

For the cupcakes:
50 g milkshake powder
75 g margarine
200 g plain flour
225 g caster sugar
1 tbsp baking powder
½ tsp salt
200 ml semi skimmed milk
3 medium eggs

For the frosting:
50 g strawberry milkshake powder
75 g butter
225 g icing sugar, sifted
25 ml semi skimmed milk
plus a little for decoration

DIRECTIONS:
1. Preheat the oven to 170C or Gas Mark 4, and add cupcakes liners to your cupcake tins, mix the margarine, flour, sugar, baking powder and salt together until they form a crumb like consistency (use electric mixer).

2. In a jug measure out the milk, then add the eggs and milkshake powder to the jug and beat together until smooth. Gradually add the milk etc to the crumb mixture and mix until the batter is smooth, Spoon the batter into the cupcake cases filling them two thirds full, bake for 20 - 25 minutes or until the sponge bounces back and is springy to touch, Leave to cool slightly in the tin, then transfer the cupcakes onto a wire rack to cool completely.

3. Meanwhile, make the strawberry milkshake frosting; in a jug measure out the milk and stir in the milkshake powder. Place the sieved icing sugar, butter and milk mixture into a bowl and beat until light and fluffy, spoon generous amounts of strawberry frosting onto each cupcake, then gently smooth over with a knife. Finally sprinkle with a little strawberry milkshake powder.

Coffee du Cupcakes

This is a lovely france coffee cupcake recipe includes a delicious coffee buttercream icing.

INGREDIENTS:
100 g butter
100 g caster sugar
100 g self raising flour
2 medium eggs (beaten)
1 tbsp cold, strong black coffee
1 tsp vanilla extract

BUTTERCREAM TOPPING:
125 g unsalted butter
250 g icing sugar
1 - 2 table cold, strong black coffee

DIRECTIONS:
1. Pre-heat the oven to 160°C fan , 180°C , 350°F/ gas mark 4. Put 12 muffin cases into a muffin/ bun tray, cream together the butter and sugar using a wooden spoon or an electric mixer, Gradually add the eggs, about a tablespoon at a time and beat after each addition, Mix in the vanilla extract. Sift the flour into the bowl, Gently fold the flour into the mixture until thoroughly mixed

2. Add 1 tablespoon cold, strong black coffee and mix gently, carefully spoon the mixture into the cupcake cases, filling them to about two thirds full,  bake in the oven for 15 - 20 minutes, until the cupcakes are golden and slightly raised, to check they are cooked insert a skewer into the centre of one of the cakes it should come out clean. If the mixture is stuck to the skewer return the cakes to the oven and cook for a further 5 minutes or until the skewer comes out clean.

3. Remove from the oven and leave in the tins to cool for approx 10 minutes then transfer to a wire rack to cool.

TOPPING:
1. Place butter in a large mixing bowl, and beat using a wooden spoon or an electric mixer until soft, gradually sift in the icing sugar mixing well after each addition (the more you beat the lighter and fluffier the frosting will be)

2. Beat in 1 - 2 tbsp(s) cold, strong black coffee.

Hot Chocolate Cupcakes

Who does not love those delicious cupcakes are trendy dessert in the world today? These tiny sweet treats satisfy the most discerning palate sweet, with so many flavors on the market. Gone are only simple vanilla or chocolate cupcake made ​​from a boring cake mix. Now you can find cupcakes in any flavor combinations you can think up.

There mocha cupcakes, lemon muffins, zucchini muffins, pink lemonade cupcakes, muffins gelatin, or even Black Forest cakes. And they all have individual tastes and unique separate coverages that will appeal to all palates. In fact, cupcakes can be made from a variety of ingredients and fruits. Some have maple syrup on them, while others may have a more typical aroma of orange zest. Others may still have more unique flavors that you would never think would go well in a dessert, like crispy bacon or algae.

With all the rage in the market cupcake is not hard to find cookbooks dedicated solely to delicious sweets. So, if you like cooking you can make these delicious cupcake recipes right in your own home and try new combinations of flavors to tempt your family or guests. Here is one of many delicious cupcakes recipes you can try:

INGREDIENTS: 
¾ cups plain flour
¼ cups cocoa powder
½ cups caster sugar
2 tsp baking powder
½ tsp vanilla essence
80 g butter
½ cups milk
2 egg

DIRECTIONS:
1. Preheat oven to 160C. Prepare 12 hole muffin tray or 24 hole mini muffin tray, Sift all dry ingredients into a mixing bowl.
2. Make a small well in the middle of the bowl and then add remaining ingredients, Beat on low speed with electric mixer until just combined, Scrape down sides of bowl and beat on medium speed for a further two minutes.
3. Place tablespoons of the mixture into 12 hole muffin tray until holes are half full. Heaped teaspoon of mixture for mini muffins, Place tray into oven for 15-18 minutes for 12 hole muffin pan or 10-12 minutes for mini muffin pan.
4. Stand for 5 minutes and then turn out onto wire rack to cool, Iced or leave plain if preferred.