Malt Shake Cupcakes Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs), softened | |
| Boiling water | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1 cup instant chocolate malted milk powder | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 11/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 2 eggs, slightly beaten | ||
| Vanilla extract | 1 Teaspoon | |
| Walnuts | 1/4 Cup (16 tbs), chopped | |
| Maraschino cherries | 8 , 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.
Chef
