- 12
Ingredients
- For the buttercream:
- 1 + 1/4 cup (190g) plain flour
- 1 cup (200g) caster sugar
- pinch of salt
- 1 + 1/2 tsp baking powder
- 1/3 cup (30g) cocoa powder
- 1/2 cup (125ml) milk
- 1/2 cup (125ml) grapeseed oil (or other flavourless oil)
- 1 tsp vanilla bean paste (or 2 tsp vanilla essence/extract)
- 1 egg
- 1/4 cup chocolate malt powder (e.g. Ovaltine)
- 2 tbsp hot water
- 3 egg whites
- 3/4 cup (150g) caster sugar
- 1 stick + 5 tbsp (190g) salted butter, very soft
- Salted caramel + malted milk balls to decorate
Preparation
Step 1
Preheat the oven to 180C/350F and line a muffin tin with paper cases.
Sift the flour, sugar, salt, baking powder and cocoa powder into a large mixing bowl.
In a separate jug, whisk together the milk, oil, vanilla and egg. Pour into the dry ingredients and whisk until combined.
Divide evenly between the paper cases, and bake for 17-20 minutes, or until dry and springing back when pressed. Place on a wire rack to cool completely.
To make the buttercream, dissolve the malt powder in the hot water in a small bowl and set aside.
Place the egg whites and sugar into a heat proof bowl, over but not touching a saucepan filled with simmering water (aka a bain marie). Whisk gently (not to incorporate any air), until the mixture reaches 65c/145F - or until the mixture feels hot to the touch, when you rub some between your fingers, you can feel no grains of sugar.
Transfer the mixture to the bowl of a stand mixer, fitted with the whisk attachment, and beat on a medium-high speed, until the mixture is tripled in volume and completely cool. It should look like meringue.
When the mixture is completely cool, begin beating on the butter adding it a tablespoon at a time, with the mixer running still at a medium-high speed.
When all the butter is incorporated, whisk through the vanilla and the dissolved malt powder.
Top the cooled cupcakes with a generous slathering of buttercream, a drizzle of caramel, and a scattering of crushed malt balls.