 © 2006, Eric Roth Photography
Malted Milk Ball Cupcakes
Excerpted from "A Baker's Field Guide to Cupcakes", by Dede Wilson. © 2006, used by permission from The Harvard Common Press
Yield: 12 malted cupcakes
- 12 paper liners of your choice
- 2 tablespoons Ovaltine malt powder
- 1 cup malted milk balls, such as Whoppers, finely chopped
- 1 batch batter from Yellow Cupcakes (see below)
- 1/2 batch Classic Confectioners Sugar Frosting (see below)
- 12 whole malted milk balls
1. Preheat oven to 350F. Place paper liners in 12 wells of one 12-cup cupcake tin.
2. Thoroughly stir malt powder and 1/2 cup chopped malted milk balls into the cupcake batter. Divide batter evenly among paper liners. Bake for about 18 minutes, or until a toothpick inserted in the center shows a few moist crumbs. Cool pans on racks for 5 minutes, then remove cupcakes to cooling racks to cool completely.
3. Beat remaining chopped malted milk balls into frosting. Frost cupcakes using an icing spatula or spoon. Top each cupcake with a single whole malted milk ball. Cupcakes are now ready to serve.
Yellow Cupcakes Excerpted from "The Baker's Field Guide to Cupcakes", by Dede Wilson. © 2006, used by permission from The Harvard Common Press
- 12 paper liners
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup milk, at room temperature
1. Preheat oven to 350F. Line one 12-cup cupcake tin with paper liners.
2. Whisk flour, baking powder, and salt together in a small bowl to aerate and combine; set aside.
3. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in 4 additions, alternately with the milk. Begin and end with the flour mixture, and beat briefly until smooth on low-medium speed after each addition.
4. Divide batter evenly among cupcake wells. Bake for about 18 minutes, or until a toothpick inserted in the center shows a few moist crumbs. The center should also spring back when lightly pressed. The cupcakes might color a bit around the edges, but they will not brown.
5. Cool pan on rack for 5 minutes, then remove cupcakes to a cooling rack to cool completely.
Classic Confectioners Sugar Frosting Excerpted from "The Baker's Field Guide to Cupcakes", by Dede Wilson. © 2006, used by permission from The Harvard Common Press
Yield: about 3 cups
- 1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces
- 4 cups confectioners sugar, plus an additional 1/2 cup if necessary, whisked before measuring
- 1/4 cup milk, at room temperature
- 1 teaspoon vanilla extract
In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add 1 cup confectioners sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add 1 more cup of sugar and about half of the milk and beat until smooth and creamy. Add 1 more cup of sugar and remaining milk, and beat well, scraping down sides of the bowl. Add remaining 1 cup of sugar and vanilla extract and beat on high speed until very light and creamy, about 5 minutes. Assess texture. If it is too soft, add a portion or all of the remaining 1/2 cup of sugar.
At this point you can continue beating the frosting, if you like, which will make it lighter, creamier, and a little airier. You want it to be as smooth as possible. Frosting is ready to use. (Bring to room temperature and rebeat after storing.)
About "Baker's Field Guide to Cupcakes"
 Cute, sweet, and fun to eat, cupcakes are back in a big way! The latest book in the wildly successful Baker's Field Guide, by Dede Wilson, series contains recipes for 60 deliciously decorated cupcakes for every occasion. Color photographs of each cupcake and a lay-flat binding make this book easy and fun to use. Plus, "field notes" and symbols that explain at a glance the type, description, whether it's kid-friendly, or especially quick to make.
Get A Baker's Field Guide to Cupcakes: Deliciously Decorated Crowd Pleasers for Parties and Holidays at:
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
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