Malted Chocolate Cupcakes with Chocolate Icing
Perfect for a party, these fluffy cupcakes have the most delicious frosting.
30 minutes (+ 15-18 minutes baking time)
Matled Chocolate Cupcakes with Chocolate Icing
125g butter, softened
1/3 cup (115g) Saunders' Malt Extract
1/4 cup (55g) caster sugar
1 teaspoon natural vanilla extract
2 large free-range eggs
1 & 1/4 cups (185g) self raising flour
1/3 cup (35g) dutch-processed cocoa
150 ml milk
Raspberries, to serve (optional)
Malt Butter Chocolate Icing
125 g unsalted butter, softened
2 tablespoons Saunders' Malt Extract
1 & 1/2 cups (240g) icing sugar
2 tablespoons dutch-processed cocoa powder
1 tablespoon milk, approximately
Preheat the oven to 190°C (170°C fan-forced). Line twelve 1/3-cup muffin tray holes with paper cases, or place twelve 4.5 cm free-standing paper cases on an oven tray.
Beat the butter, Saunders' Malt Extract, sugar and vanilla with an electric mixer until light and fluffy. Add the eggs, one at time, beating well between each addition. Sift the flour and cocoa together and stir into the mixture alternately with the milk, until combined.
Spoon into the paper cases and bake for 15-18 minutes or until cooked when tested with a skewer. Cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
For the Malt Butter Chocolate Icing, beat the butter and Saunders' Malt Extract in a small bowl with an electric mixer until pale and fluffy. Sift the icing sugar and cocoa together and beat into the butter mixture in two batches with the milk. Add a little more milk to reach the desired consistency.
Pipe or spread the icing over the cooled cupcakes and top with the raspberries. Best eaten on the day they are made.