Valentine’s Day Malt Ball Cupcakes

I remember my first taste of a malt. I was 12 years old and sitting at the Woolworth’s lunch counter in Hayward with my mom and brother. Woolworth’s was on “The Strip” in downtown Hayward. This was before the modern “Mall” was built on the outskirts in the early 60s. The Strip was the place to be.

Don’t know what dad was doing that Saturday but he missed out. Mom ordered three grilled-cheese sandwiches, a basket of fries, three glasses of water and a chocolate malted milkshake. The three of us took turns sipping the shake through a straw. You had to really such hard to get the thick shake through the straw but when you did it was heaven. The straws were made of paper then so by the time we finished the milkshake we had gone through a number of paper straws. We had tons of fun that afternoon.

I should have titled this recipe Bring Out the Inner Kid in You or How to Have Fun with Chocolate. Malt Ball Cupcakes are what I want for Valentine’s Day. Why not make these for your Valentine?  He or she will love it!

Cupcake Ingredients:
6 tablespoons butter
1/3 cup vegetable oil
¾ cup water
1½ cups flour
1½ cups sugar
½ cup unsweetened cocoa powder
½ cup malted milk powder
1 teaspoon baking soda
¼ teaspoon salt
2 eggs
1/3 cup buttermilk
1½ teaspoon vanilla
Malt Ball Frosting (see below)
24 whole maraschino cherries (with stem)

Cupcake Directions:
Preheat oven to 350 degrees.  Line 24 muffin cups with paper liners.

Heat butter, oil and water in a small saucepan over medium heat until butter is melted. Set aside.

Stir together flour, sugar, cocoa powder, malted milk powder, baking soda and salt in a large bowl with electric mixer. Add butter mixture and beat until combined. Beat in eggs, one at a time, then stir in buttermilk and vanilla.

Pour batter into prepared muffin cups and bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

Frosting Ingredients:
1/3 cup butter (softened)
3 tablespoons malted milk powder
4 cups powdered sugar
4 tablespoons milk
1  5-ounce package malted milk balls

Frosting Directions:

Beat butter until creamy. Beat malted milk powder and add powdered sugar alternately with milk until mixture is smooth and spreadable. Set aside 24 whole malted milk balls from the 5-oz. package. Crush remaining malt balls coarsely and stir into frosting. Spread frosting over cupcakes and top with a whole cherry (stem and all).

Photo: Randy Graham, Valley Vegetarian

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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