Malteser Cupcakes
- Preparation and cooking time
- Total time
- More effort
- Serves 12
Skip to ingredients
FOR THE CUPCAKES:
- 200g softened butter
- 150g caster sugar
- 50g brown sugar
- a couple of drops of vanilla extract
- 4 medium sized eggs
- 200g plain flour
- 10g baking powder
- a pinch of salt
- 80g maltesers
FOR THE BUTTER CREAM:
- 250g butter
- 500g icing sugar, sifted
- a couple of drops of vanilla extract
- 55g roughly crushed maltesers
Method
step 1
FOR THE CUPCAKES: Preheat the oven to 180c and line a cupcake/muffin tin with cupcake casesstep 2
Cream together the butter and both sugars until it is light and fluffy. i like to use an electric whisk to do this.step 3
add all the vanilla and then the eggs. whisking well after each addition. If the mixture begins to look like it has curdled add a couple of tbsp of the flour and beat well until the mixture looks smooth.step 4
using a metal spoon fold in the flour, baking powder and salt. Then stir in the maltesers.step 5
divide the mixture equally between the 12 cupcake cases and bake in the oven for about 25 min or until a skewer inserted in to the middle of a cupcake comes out clean. Once cooked remove from the oven and leave to cool in the tin.step 6
FOR THE BUTTER CREAM: Using an electric handwhisk, whisk together butter icing sugar and vanilla until it becomes pale and fluffy.step 7
You can either dolop the buttercream on top of each cupcake and spread it around with a knife. Or for a more professional look fit a piping bag with a 1cm star nozzle and pipe the buttercream on top of the cupcakes. sprinkle on some crushed maltesers to finish.
