Malted Milk Ball Cupcakes

By dette

Malted milk balls are easier to crush if they're frozen. Freeze them in reseable freezer plastic bag for about 30 minutes. Then tap the bag with a rolling pin or meat mallet until the balls are coarsely crushed.

Ingredients

• Cupcakes:
• Yellow Cupcakes
• 1 c. malted milk balls, crushed
• 1/4 c. natural-flavor malted milk powder
• Malted Milk Frosting:
• 1/4 c. butter or margarine, softened
• 2 c. powdered sugar
• 2 tbsp natural-flavor malted milk powder
• 1 tbsp unsweetened baking cocoa
• 2 tbsp milk
• Garnish:
• 2/3 c. malted milk balls, crushed

Details

Servings 24
Cooking time 36mins

Preparation

Step 1

Make Yellow Cupcakes as directed except - add 1c. malted mik balls and 1/4c. malted milk powder. Bake and cool as directed.

In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadalbe. Frost cupcakes. Sprinkle with 2/3c. malted milk balls.


cal 260 fat 12g; sat fat 8g; chol 55mg; sod 220mg; carb 36g; prot 2g; 1/2 starch; 2 other carb; 2 1/2 fat; carb choices: 2 1/2

Using a cake mix:
Substitute 1 box yellow cake mix for the Yellow Cupcakes. Make cake mix as directed on box for cupcakes EXCEPT- add 1 c. malted milk balls, crushed, and 1/4c. natural-flavor malted milk powder. Bake and cool as directed on box. Frost as directed in recipe.