Tuesday, June 9, 2009
Malt Ball Cupcakes
So I have decided that this summer I'm gonna try to bake everyday just because it's better then sitting around all day. I don't do well during summer because I get so bored, luckily this year I have a English class and a business class at the college in town and work so hopefully I won't get bored. This recipe caught my eye and the cupcakes are soo good you don't even need the frosting.
For the cupcakes:
2 1/4 cups cake flour
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 cup malted milk powder
1 cup (2 sticks) unsalted butter, softened
2 cups of sugar
1 tablespoon pure vanilla extract
Preheat the oven to 325 degrees F. Line cupcake pans with liners. Sift flours,baking powder,baking soda,salt,and nutmeg together into a large bowl. Whisk in the malted milk powder. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add the flour mixture, alternating with the ice water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
In a medium bowl, whisk the egg whites until soft peaks form. Do not over beat. Gently fold the egg whites into the batter.
Divide the batter among the cupcake liners about 3/4 filled. Bake for about 40 minutes or until a tooth pick comes out clean. Let cool for 20 minutes on a wire rack.
For milk chocolate frosting:
8 ounces bittersweet chocolate, finely chopped
8 ounces milk chocolate, finely chopped
1 1/2 cups of heavy cream
2 tablespoons light corn syrup
1 1/2 cups (3 sticks) unsalted butter, soft but cool 1 inch pieces.
Place both chocolates in the bowl of an electric mixer. In a small saucepan, bring the cream and corn syrup to boil, then remove from the heat and immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture until completely smooth. Set aside to cool to room temperature.
With the electric mixer fitted with the whisk attachment, on medium speed gradually add the butter pieces and mix until thoroughly incorporated. The frosting should be completely smooth and have a silky look.
Pipe it out on the cupcakes,then add one malted milk ball to the top of each cupcake and enjoy!