Page 434 - Cupcakes

MALTED MILK BUTTERCREAM

• • • • •

By spooning malted milk powder into a buttercream frosting, you have a frosting
that is perfect for Malted Milk Cupcakes (page 129) or any vanilla cupcakes. For
a flavor and color contrast, spread this frosting over dark chocolate cupcakes.

MAKES 3 CUPS, ENOUGH TO FROST 24 CUPCAKES (2½-INCH
SIZE) GENEROUSLY
PREPARATION TIME: 10 MINUTES

8 tablespoons (1 stick) butter, at room temperature

3½ cups confectioners’ sugar, sifted
5 tablespoons malted milk powder (see “the Cupcake Doctor says”)

¼ cup milk
1 teaspoon pure vanilla extract

the Cupcake Doctor says...

I used Ovaltine malted milk powder in this recipe.

1. Place the butter in a large mixing bowl. Blend with an electric mixer on low
speed until fluffy, 30 seconds. Stop the machine and add the confectioners’
sugar, malted milk powder, milk, and vanilla. Blend with the mixer on low speed
until the sugar is incorporated, 1 minute. Increase the speed to medium and beat
until light and fluffy, 1 minute more.

2. Use to frost the cupcakes of your choice.