I've taken a bit of a break from blogging, social-networking (I've missed you all) and, tragically, crafting for the past couple of weeks as I've been too busy with work to fit anything else in. After two weeks of non-stop work, I spent Easter weekend painting, sanding, filling, glossing and doing all manner of other DIY-like things to my hallway so I feel I've earned a treat. I made these cupcakes for my sister's birthday celebrations and kept a couple back to enjoy with a cuppa while I sat on the stairs, admiring my work so far/sinking into despair at how much more was left to do.
I've done Malteser Cookies, I've done Malteser Refrigerator Squares, and now Malteser Cupcakes. What can I say? I just love the chocolatey, malty deliciousness of a melt-in-the-mouth Malteser. The actual cakes this recipe produces are not too sweet or rich but the mountain of Malteser frosting on top makes up for this! I used Ovomaltine, the Italian version of Ovaltine, because I'm cosmopolitan and exotic like that. And also because I just happened to have some leftover from my trip to Rome at Christmas.
This recipe produces a whopping 24 cupcakes as I needed that many for a family gathering. It can easily be halved to produce 12.
Cakes (makes 24)
220g butter or butter style margarine
220g caster sugar
4 free range eggs
220g self-raising flour
4 heaped tbsp Ovaltine (the traditional kind, not the light version)
500g icing sugar
1 tsp vanilla extract
A few tbsp of milk, as required
Extra Maltesers for decoration
Pre-heat oven to Gas Mark 4/160C
1. Beat butter and sugar in a bowl until light and fluffy. Add the eggs, flour, Ovaltine and milk. Beat until smooth.
2. Split the mix into 24 paper cases, and bake for 15 - 20 minutes or until cakes have risen and the centres spring back when lightly pressed. The cakes will have an ever so slightly sticky top.
3. Transfer to cooling rack and leave to cool.
1. Using a blender, food processor or good old-fashioned bashing with a rolling pin, crumble, blend or crush the Maltesers until you have a fine Malteser dust. There will be a few larger chunks of chocolate in the dust and that's fine:
2. Beat the butter until it begins to look pale and light. Add the icing sugar, a third at a time, beating as you go. Add the vanilla extract and beat until incorporated. Add the Malteser dust and continue to beat until you have a light, fluffy buttercream. You may need to add a few drops of milk to loosen the mixture as you work. Add no more than 1tbsp at a time to ensure you don't loosen it too much.
Pipe or spread the frosting onto the cupcakes and top with a Malteser.