Hi Culinary.net readers! It seems like it was just yesterday that I was posting about St. Patrick’s Day and my Irish Whiskey Cakes in a Jar. Many of you have stopped by my Facebook page to introduce yourself and hopefully you like what you see at Lemon-Sugar.com. I love getting to know my readers, so please stop by and say hello!
I don’t know where the month of March went! My calendar always starts to fill up beginning in March, and doesn’t let up until mid-July. We live in a cloud of weddings, graduations, holidays, birthdays, school events, dance recitals and vacations for about 4 straight months. While I do love this time of year because it brings a lot of time with friends and family, I know that to get through it all unscathed, I need to start planning the season well ahead of time.
Luckily, I’m getting pretty good at looking ahead. In fact, I already have the menus completed for my daughter’s birthday in May and our family gathering for the 4th of July. This isn’t to say that I won’t tweak those plans as we get a little closer, but it does keep me sane knowing that I’ve already started planning. In fact, I found this particular recipe while planning Easter dinner last year and have just been dying to make it since then. Once the Easter candy started arriving on the store shelves, I knew it would just be a matter of time.
These are chocolate malt cupcakes, filled with malted whipped cream and topped with vanilla malt buttercream. I garnished them with a little bit of sugared coconut to form a “nest” to hold the robin’s eggs. They’re adorable, perfect for an Easter dessert table and sure to be a hit with kids and grown-ups alike.
Malted milk powder can be a little tough to find in some grocery stores, but I’ve just recently started finding it in mine. Previously, I ordered it online, along with my vanilla beans and cocoa powder. If you have a good baking shop or kitchen supply store nearby, you should be able to find it there as well.
These cupcakes bake up into lovely domes which are perfect for filling and frosting. I use the wide end of my 2-inch piping tips to core out the middle of the cupcake for filling before frosting and garnishing, and it works like a charm.
If malted milk isn’t your thing, remember you can always dress up your favorite cupcake recipe with the coconut garnish and robin’s eggs to give your cupcakes a special Easter theme. If malted milk IS your thing — you’ve got to give this one a try.
Enjoy, and don’t forget to come see me at Lemon-Sugar.com!
Robin’s Egg Cupcakes
2 and ¼ cups all-purpose flour
¾ cup dutch-process cocoa powder
½ cup sugar
¾ cup packed dark brown sugar
1 and ½ teaspoons baking soda
½ teaspoon salt
1 cup whole milk
1 and ½ cups malted milk powder
1 cup vegetable oil
3 large eggs at room temperature
1 cup sour cream at room temperature
1 teaspoon vanilla extract
2 cups unsalted butter at room temperature
2/3 cup malted milk powder
5 cups confectioners sugar
4 Tablespoons heavy cream
1 teaspoon vanilla extract
Malted Milk Filling:
2 Tablespoons malted milk powder
1/3 cup plus 2 Tablespoons whipping cream, divided
1/3 cup confectioners sugar
1/2 teaspoon vanilla
1/2 cup marshmallow cream
Toasted Coconut Garnish:
1 cup sweetened, shredded coconut
4 Tablespoons sugar
Cupcake Directions: Preheat oven to 350 degrees F. Prepare cupcake tins with paper liners and set aside. In a medium bowl, whisk together flour, cocoa, sugar, brown sugar, baking soda and salt. In another small bowl, combine milk and malted milk powder until the powder is dissolved.
With an electric mixer on medium-high speed, beat flour mixture, milk mixture and oil until combined. Add the eggs one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add sour cream and vanilla, and beat just until combined.
Fill paper liners 1/2 to 2/3 full and bake 18-20 minutes or until a toothpick or cake-tester comes out clean. As soon as you can, remove them from the pan and allow to cool completely on a wire rack.
While the cupcakes are cooling, prepare frosting, garnish and filling.
Filling directions: In the bowl of your stand mixer using the whisk attachment, whip the cream until soft peaks form. Add sugar and vanilla and beat until combined and set aside. In another bowl, beat together marshmallow cream, 2 Tablespoons of whipping cream and malted milk powder. Fold the whipped cream mixture into the marshmallow mixture using a spatula, taking care not to deflate the whipped cream. Set aside.
Sugared Coconut directions: In a large non-stick skillet, toast the coconut over medium-high heat, stirring constantly until the coconut is golden brown. Remove from heat and immediately sprinkle with sugar and mix to combine. Set aside.
Buttercream directions: In the bowl of a stand mixer whip butter with the paddle attachment for 4-5 minutes or until pale and fluffy. Add the sugar, malted milk powder, heavy cream and vanilla and whip for another 4-5 minutes until very light. Spoon into a piping bag and set aside.
Hollow out a small portion of the cupcake using the cone method or the end of a piping tip. Discard removed portion of cupcake. Fill each cupcake with approximately 1 Tablespoon of filling. Top with a swirl of buttercream, and immediately garnish with coconut before buttercream hardens. Press a robin’s egg candy into each “nest.”
Refrigerate cupcakes in an airtight container until 30 minutes prior to serving.
Recipe inspiration: That Winsome Girl