Malted Milkshake Cupcakes with Choc-Malt Frosting

There's been driving rain and howling winds here today so I've barricaded myself indoors with the makings of Malted Milkshake Cupcakes with Choc-Malt Frosting. Clever thinking, yes?


Malted Milkshake Cupcakes with Choc-Malt Frosting
Makes 12

For the Cupcakes:
1 1/2 cups (225g) self raising flour
3/4 cup brown sugar
125g unsalted butter, softened
2 eggs
1/4 cup buttermilk
2 teaspoons vanilla extract
2 tablespoons malt extract

For the Frosting:
115g unsalted butter, softened
1 1/2 cups icing sugar, sifted
3 tablespoons cocoa powder, sifted
2 tablespoons malt extract
2 tablespoons thickened cream
Maltesers, crushed for sprinkling

Make the Cupcakes:
Preheat the oven to 160C. Line a cupcake pan with paper liners. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, put the flour and sugar. Mix briefly to combine. Add the butter, eggs, buttermilk, vanilla and malt extract and beat on medium for about 5 minutes.

Divide the batter evenly among the paper liners. Bake the cupcakes for 20 -22 minutes, or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.

Make the Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the icing sugar, cocoa powder, malt extract and cream and beat until fluffy. Top each cupcake with a tablespoon of frosting and use a spatula to spread it evenly over the top to the edges. Sprinkle with crushed Maltesers.