For years now I have been telling my friend Gemma to get a blog. She is behind our amazing red velvet wedding cake last year (which will forever be talked about), is famous for her cupcakes in at least 3 different countries and can literally bake with her eyes shut. I haven’t convinced her about this blogging thing yet but she did agree to let me spend a day in her kitchen while she baked these Malteser Cupcakes to share with you.
And, just in case you are still questioning her dedication to baking, she had moved into her apartment the day before this, and while everything was understandably still in boxes (and she had probably slept on a pile of clothes), the kitchen was completely set up like she had been living there for years AND she greeted me at the door with mushroom bruschetta. Can someone put a ring on this PLEASE?
Gem swears by the Hummingbird Bakery cookbook and adapted their Chocolate Cupcake recipe slightly for these Malteser Cupcakes.
- 100g Plain Flour
- 20g Cocoa Powder
- 140g Caster Sugar
- 1 1/2 tsp Baking Powder
- a pinch of Salt
- 40g Butter, softened
- 120ml Milk (we used Soy)
- 1 Egg
- 1/4 tsp Vanilla Extract
- 300g Icing Sugar, sifted
- 100g Butter, softened
- 20g Cocoa Powder, sifted
- 20g Malt Powder
- 50ml Milk (we used Soy)
- Maltesers, crushed for topping
Preheat the oven to 170°C . Put the flour, cocoa powder, sugar, baking powder, salt and butter in bowl of an electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.
Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture. Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
For the Chocolate Frosting, beat the icing sugar, butter and cocoa powder together in a the bowl of an electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to slow speed. Add the milk to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, about 5 minutes.
The longer the frosting is beaten, the fluffier and lighter it becomes.
When the cupcakes are cold, spoon the Chocolate Frosting on top and decorate with crushed Maltesers.
Yield: 12 Cupcakes
PS. I'm thinking of keeping this Baking With... a regular column. What do you think? Who wants to bake with me?