Malt Shake Cupcakes Recipe
Summary
MethodBaked
Ingredients
1/2 cup Butter, softened
1/2 cup boiling water
1/2 cup sugar
1 cup instant chocolate malted milk powder
1 cup All Purpose Flour
11/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, slightly beaten
1 teaspoon vanilla extract
1/4 cup chopped walnuts
8 maraschino cherries, cut in half
Directions
Melt butter in water in 1-quart jar.
Add remaining ingredients except 1/4 cup malt powder, walnuts and cherries.
Cover tightly.
Shake about 10 times.
Stir lightly.
Shake vigorously until well blended.
Fill paper baking cups in muffin pans two-thirds full.
Sprinkle with 1/4 cup malt powder and walnuts.
Bake at 375° for 20 to 25 minutes.
Cool; drizzle with Icing.
Top each with a cherry half.
Add remaining ingredients except 1/4 cup malt powder, walnuts and cherries.
Cover tightly.
Shake about 10 times.
Stir lightly.
Shake vigorously until well blended.
Fill paper baking cups in muffin pans two-thirds full.
Sprinkle with 1/4 cup malt powder and walnuts.
Bake at 375° for 20 to 25 minutes.
Cool; drizzle with Icing.
Top each with a cherry half.
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