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.

Choc Marble Cake

INGREDIENTS:
½ cup unsalted butter, plus more for pan
1¾ cups cake flour (not self-rising)
2 tsps baking powder
½ tsp salt
1 cup sugar
3 large eggs, room temperature
1 tsp pure cocoa powder
½ cup buttermilk, room temperature
¼ cup plus 1 tablespoon Dutch-process cocoa powder

DIRECTIONS:
1. Preheat oven to 350 degrees. Generously butter a 9 by 5 inch loaf pan, set aside. Whisk together the cake flour, baking powder, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in chocolate. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside ¼ of the batter.

3. In a bowl, mix cocoa and ¼ cup plus 2 tbsps boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.

4. Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife through the batters in a swirling motion.

5. Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

Villa Pound Cake

INGREDIENTS:
1 cup unsalted butter, plus more for pan
2 cups all-purpose flour, plus more for pan
1 cup sugar
4 chicken eggs
2 tsps pure vanilla extract
½ tsp salt

DIRECTIONS:
1. Preheat oven to 350 degrees. Butter and flour a 6-cup (8½ by 4½ inch) loaf pan, set aside.

2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).

3. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.