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Name: Maltesers Cupcake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: For the sponge:; 200 g softened butter; 150 g caster sugar; 50 g brown sugar; 2 drops vanilla extract; 4 medium sized eggs; 200 g plain flour; 10 g baking powder; pinch salt; 80 g maltesers; For the buttercream:; 250 g butter; 500 g icing sugar (sifted); 2 drops vanilla extract; 55 g roughly crushed maltesers

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INGREDIENTS

For the sponge:
200 g softened butter
150 g caster sugar
50 g brown sugar
2 drops vanilla extract
4 medium sized eggs
200 g plain flour
10 g baking powder
pinch salt
80 g maltesers
For the buttercream:
250 g butter
500 g icing sugar (sifted)
2 drops vanilla extract
55 g roughly crushed maltesers

INSTRUCTIONS

Method

1. For the sponge: preheat the oven to 180C/160C fan/gas 4 and line a cupcake/muffin tin with cupcake cases. Cream together the butter and both sugars until it is light and fluffy. You can use an electric hand whisk to do this.

2. Add all the vanilla and then the eggs one at a time, whisking well after each addition. If the mixture begins to look like it has curdled add a couple of table spoons of the flour and beat well until the mixture looks smooth.

3. Using a metal spoon fold in the flour, baking powder and salt (add them altogether) and then stir in the maltesers.

4. Divide the mixture equally between the 12 cupcake cases and bake in the oven for about 25 minutes or until a skewer (or toothpick) inserted in to the middle of a cupcake comes out clean. Once cooked remove from the oven and leave to cool in the tin.

5. For the buttercream: using and electric hand whisk, whisk together the butter, icing sugar and vanilla until it becomes pale and fluffy.

6. To decorate: once the cupcakes are ready, you can either dollop the buttercream on top of each cupcake and spread it around with a knife. Or for a more professional look fit a piping bag with a 1cm star nozzle and pipe the buttercream on top of the cupcakes. Sprinkle on some crushed maltesers to finish.

NOTES

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Maltesers Cupcake

For the sponge:
200 g softened butter
150 g caster sugar
50 g brown sugar
2 drops vanilla extract
4 medium sized eggs
200 g plain flour
10 g baking powder
 pinch salt
80 g maltesers
 For the buttercream:
250 g butter
500 g icing sugar (sifted)
2 drops vanilla extract
55 g roughly crushed maltesers

Method
1. For the sponge: preheat the oven to 180C/160C fan/gas 4 and line a cupcake/muffin tin with cupcake cases. Cream together the butter and both sugars until it is light and fluffy. You can use an electric hand whisk to do this.

3. Using a metal spoon fold in the flour, baking powder and salt (add them altogether) and then stir in the maltesers.

5. For the buttercream: using and electric hand whisk, whisk together the butter, icing sugar and vanilla until it becomes pale and fluffy.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Recipe (1497g)
Recipe Makes: 1 Recipe

Calories: 4734
Calories from Fat: 3303 (70%)

Amt Per Serving		% DV

	Total Fat 367g	489 %
	Saturated Fat 231.5g	1158 %
	Monounsaturated Fat 94.8g
	Polyunsanturated Fat 14.5g
Cholesterol 967.9mg		298 %
Sodium 2775.7mg		96 %
Potassium 409.1mg		11 %
Total Carbohydrate 352.6g		104 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 347.2g
Protein 24.9g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 4734

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