These are a chocolately sensation, with a light malt-flavoured cupcake balanced with a super-rich chocolate frosting.
115g Plain Flour
140g Caster Sugar
1.5 teaspoons Baking Powder
40g Unsalted Butter, room temperature
120 ml Whole Milk
3 tablespoons Milo
2 teaspoons Cocoa Powder
300g Icing Sugar
100g Unsalted Butter, at room temperature
40g Cocoa Powder, sifted
40 ml Whole Milk
2 teaspoons Milo
(Adapted from Vanilla Cupcake recipe, The Hummingbird Bakery Cookbook)
Preheat the oven to 170 degrees celsius. Line a 12-hole muffin tray with patty cases.
Put the flour, sugar, baking powder, salt and butter in a medium bowl and beat with an electric mixer until everything is combined.
In a jug, stir the Milo into the milk until the milk turns chocolate coloured. Add 60ml of the milk mixture to the batter and whisk until just incorporated.
Lightly beat the egg, the pour the egg and remaining milk into the batter and beat until mixture is smooth. Do not overmix.
Spoon the mix into the paper cases until two-thirds full. Bake in preheated oven for 20 minutes, or until the cakes bounce back when touched and a skewer comes out clean.
Leave cupcakes to cool completely on a wire rack.
Stir Milo into the milk until mixture turns chocolate coloured.
Beat the icing sugar, butter and cocoa powder with an electric mixer until well mixed.
Slowly add in the milk mixture. Once all the milk has been added, turn the mixer to high speed and continue beating until the frosting is light and fluffy (around five minutes).
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