Sunday, April 11, 2010

Malted Milk Cupcakes (Almost) - SMS

When I read the recipe for this week's Sweet Melissa Sunday's, it brought back childhood memories. As a kid my Dad used to make me malts using malted milk powder. There was always a jar in the cupboard. One summer I spent two weeks with my favorite Aunt and Uncle in Denver. I remember my Aunt Mary and I buying one of those milk cartons of malted milk balls. I think I ate the whole carton.

Normally I bake Sweet Melissa Sunday's on the weekend or the day of the post. This week, I needed cupcakes for one of my staff members at work. Perfect, I can bake these! Even better, we won't be eating another batch of baked goodies.

I went to the store to pick up the malted milk powder and the malted milk balls. I purchased the malted milk balls. The malted milk powder, not so much. A jar of this was just under $4.00. As I looked at it on the shelf, I could hear my Dad saying, $4.00???!!!

Half of this recipe made 16 cupcakes. Of course, I had to try one of these. I love the deep chocolate flavor of these cupcakes. This is the same receipe we made for this Devils Food Cake with Peanut Butter Frosting. The Devils Food Cake was much denser than these cupcakes. I always struggle determining half of 3 eggs, so I used 2 eggs in this recipe. Wonder if that's why?

I searched to see if there was a substitution for the malted milk powder. The only one I found was Ovaltine, which I didn't have either. I took the lazy way out on this and used a can of white frosting I had on hand.



Thanks to Nicole of Sweet Tooth for choosing a recipe that brought back wonderful childhood memories. I am anxious to see what the other SMS bakers thought of this recipe and the malted milk frosting.

14 comments:

  1. Your cupcakes look delicous! I had a hard time paying $4 for the malted milk powder and don't know that it added a huge amount of flavor to frosting.

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  2. Julie, I love the look with the malted milk balls on top. The cupcakes qualify for cute.

    I was thinking how many of us bake to give away because we can't possibly consume all we bake for the different groups. We have turned into wonderful "giving machines", not such a bad title.

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  3. I am back. I just looked at your 50 recipes and I could almost copy it and take it on as my challenge.

    I just joined the Modern Baker group and that has some of those challenges in the book so I am hoping to have the opportunity to learn some new tricks.

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  4. Yum, they look so good. I love your childhood memory of your dad. SO many of my fond memories of my family iw based around food!
    I didn't get to these, but I have a funny picture for you to see;)

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  5. Oh these look yummy...love the frosting swap out. It must have complimented the chocolate cake wonderfully.

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  6. My hubby LOVES malt. I will def be making these for his bday! YUM

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  7. I so want to make this cake! I love, love, love malted milk and those malted milk balls. Your cupcakes look yummy. :)

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  8. OOOOH! These look really good. Two of my favorites combined; malted milk and malted milk balls. YUM!

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  9. They look great!! I've also made this as a cake and then into cupcakes and found the same - that the cupcakes were much less dense. I just think it's a surface area thing, although maybe the eggs helped too... xx

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  10. how yummy..i love anything malted...

    sweetlife

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  11. Delicious looking cupcakes. Love the malted milk balls on top!

    I'd have no idea where to find malted milk powder in my neck of the woods either.

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  12. I love the contrast between the white and brown. Looks delish!

    Katie xox

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  13. Good call on the malted milk powder - I didn't splurge on it either. Your cupcakes look fabulous!

    As for splitting 3 eggs, I try to avoid it whenever possible but if you have a scale it makes it easier. I generally use 50 g as the weight of one egg without the shell, so if you crack the egg into a small bowl, beat it up and then measure out 25 g you should have fairly good results :)

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