We had a terrible ice storm here down south about two weeks ago. They’re not equipped to handle with snow or ice so we spent several days stuck at home. We eventually went a little stir crazy.
When the roads were finally clear enough my mom and I bundled the baby up so we could at least spend a few hours out of the house. I really wanted to bake something fun since it was so cold and dreary still.
The stores were all in the process of clearing out the Valentine’s Day candy and loading the shelves with Easter candy. I snagged some malted easter eggs at Dollar General. I’ve had a malt craving lately. I used to always get a vanilla or chocolate malt shake at my favorite burger restaurant in London.
The vanilla cake on these are super fluffy and the frosting has a nice strong malty flavor.
3/4 cup milk
2 tsp vanilla extract
2 3/4 cups cake flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup butter, at room temperature
5 egg whites
4 sticks unsalted butter, at room temperature
6 cups powdered sugar, sifted
1 cup vanilla-flavored malted milk powder
4 tbs milk
1 tbs vanilla
1/4 tsp salt
malted easter eggs, for decorating
- Preheat the oven to 350 F and line a cupcake tin with paper liners.
- In a small bowl combine the milk and vanilla, set aside. In the bowl of an electric mixer add the cake flour, sugar, baking powder and salt. Beat for 30 seconds.
- Add in the butter and milk mixture. Beat for 1 minute until combined.
- Add in 2 of the egg whites and beat for 30 seconds. Add in the last 3 egg whites and beat until combined.
- Fill each liner 3/4 full and bake for 20-25 minutes until golden brown on top and a cake tester inserted in the middle comes out clean. Remove and place cakes on a wire rack to cool.
- Make the frosting. In the bowl of an electric mixer beat the butter for 5 minutes until creamy. Add in the malted milk powder and beat until combined,
- Add in the powdered sugar 1 cup at a time beating after each addition. Add the milk and vanill and beat until creamy and fluffy. You may need more milk.
- Top each cupcake with a swirl of icing and an egg.
adapted from Better Homes and Gardens