Sugar and Spice

Strawberry Malted Cupcakes

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It’s Valentine’s Day!  Strawberry Malt cupcakes are a little out of the ordinary with malted cake, strawberry frosting and a gooey fruit center.  Here’s to making something special for the one you love.

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Strawberry Malted Cupcakes

Makes 30 cupcakes

Ingredients:

Strawberry Malt Cupcakes

Strawberry Malt Frosting

Directions:

Heat oven to 350.  Line pans with cupcake liners.

Combine flour, baking soda, baking powder, salt and malted milk powder.  Set aside.

Mix oil, eggs, sour cream, buttermilk, vanilla and strawberry extract.  Beat in sugar and brown sugar.

Add dry ingredients to wet, stir gently until just mixed.

Fill cupcake pans 2/3 full and bake 18-22 minutes, splitting time between upper and lower racks.  Cupcakes will turn golden brown and a toothpick will come out clean.

Cool cupcakes completely and use a cupcake corer (or sharp knife) to make a small, shallow hole in the center of the cupcake.  Scoop in 1 T of strawberry pie filling.  Cut the extra cake from the core you removed and place the top back over the filling.  It can stick up a little, you will put frosting on top.

When cupcakes are filled, make frosting.  Use a stand mixer to beat butter and cream cheese until fluffy, at least 2 minutes.  Add strawberry extract and fresh strawberries.  Scrape sides.

Add malted milk powder and scrape sides again.  When well combined, add powdered sugar in 2 C increments.

Pipe on cooled cupcakes and garnish with Valentine’s Day candy and sprinkles.

Refrigerate until serving.  You can let them sit at room temperature for an hour or so to warm up.

Recipe modified from “Strawberry Malt Cupcakes,” yourcupofcake.com, 2/7/12

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Anna Lookingbill

I'm a self-taught Betty Crocker. Food should be pretty, delicious and have sprinkles. Professionally I'm a clinical social worker. Follow me on Facebook and Pinterest- Sugar and Spice Baking Blog- for great recipes, amazing restaurants and culinary adventures.

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