Thursday, April 9, 2009

Easters, Cheaters and Maltesers

Two points to consider: we love Maltesers and we are cheating this week. On a family trip to Ireland a few years back we all, young and old alike, fell in love with the chocolate covered malt balls similar to what we have here. The brand name is Maltesers and the quality of the chocolate was so much better than the waxy crap you get here in the USA that we started ordering them imported. The good news is that they are now available here. Just look in the international foods aisle at your supermarket and find them near the digestive biscuits. The quality makes a world of difference. We are also cheating here because we are using a cake mix (oh my) in the interest of convenience.

Malteser Cupcakes

1 box yellow cake mix
1 cup Maltesers malted milk balls, coarsely crushed
1/4 cup natural-flavor malted milk powder
Water, vegetable oil and eggs called for on cake mix box

Malted Milk Frosting
1/4 cup butter softened
2 cups powdered sugar
2 tablespoons natural-flavor malted milk powder
1 tablespoon unsweetened baking cocoa
2 tablespoons milk

1 2/3 cups malted milk balls, coarsely crushed or a few whole malted balls.

1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, stir together dry cake mix, 1 cup malted milk balls and 1/4 cup malted milk powder. Add water, oil and eggs. Beat with electric mixer on low speed 2 minutes. Divide batter evenly among muffin cups.
3. Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
4. In medium bowl, beat frosting ingredients on medium speed until smooth. Frost cupcakes. Sprinkle with 1 2/3 cups malted milk balls. Store loosely covered.
High Altitude (3500-6500 ft): Add 2 tablespoons all-purpose flour to dry cake mix. Bake 20 to 25 minutes. Makes 30 cupcakes.

The malted milk balls will be easier to crush if they are frozen. Freeze them in a food-storage plastic bag for about 30 minutes. Then tap the bag with a rolling pin or meat mallet until the balls are coarsely crushed.

The malted milk powder can be found in your grocery store in the cocoa and hot chocolate aisle.

We are heading north to the country house for the Easter holiday and a few days out of town. We'll be back next week with some great ideas on foodie things to do in Boston on weekends for visitors and locals alike. Happy Easter everybody!

1 comment:

  1. I love maltesers. I can't believe this recipe! I am in love already. I have to try it out.