How to Make Malteser Cupcakes
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Date: 2019-10-31
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Comments and reviews: 10
Jill Pritchard
I am sure u have probably already done this but I would love to have a Pistachio cream cupcake Recipe. I cant chew nuts so I put them in my Food Processor and I will still get the wonderful flavor from them. I would like to see more Recipes that have ground nuts like you did the Walnuts in the Carrot Cake. I can handle that. I look forward to having it soon. If I only want 1/2 the recipe, are there any differences other than the 1/2 ingredients? I know some cakes take a little more dry ingredients or a little more milk or eggs when making a change. I love watching your vids and would love to come and tour your beautiful shop. It would be amazing. Best Regards Irish Jilli
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I am sure u have probably already done this but I would love to have a Pistachio cream cupcake Recipe. I cant chew nuts so I put them in my Food Processor and I will still get the wonderful flavor from them. I would like to see more Recipes that have ground nuts like you did the Walnuts in the Carrot Cake. I can handle that. I look forward to having it soon. If I only want 1/2 the recipe, are there any differences other than the 1/2 ingredients? I know some cakes take a little more dry ingredients or a little more milk or eggs when making a change. I love watching your vids and would love to come and tour your beautiful shop. It would be amazing. Best Regards Irish Jilli
reply
MadAboutPuppets
Thanks for this recipe. I made them this weekend. I use gas rather than electric, and found 25mins as gas mk 4 worked much better than the Gas Mk 3 (Equivalent to 170c) for 20-22 mins. I made 2 batches, but the second ones at the higher temperature worked alot better (next time, I may even turn up the heat a little more as they still sank a little when cooling. Also, another reason for making 2 batches was because the amount of buttercream I made (with your quantities) was WAYYY to much for 12 cakes and in the end, covered 24 cakes. By no means did I skimp on the topping. All that said, I LOVE this recipe and will definately be making it again. :-)
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Thanks for this recipe. I made them this weekend. I use gas rather than electric, and found 25mins as gas mk 4 worked much better than the Gas Mk 3 (Equivalent to 170c) for 20-22 mins. I made 2 batches, but the second ones at the higher temperature worked alot better (next time, I may even turn up the heat a little more as they still sank a little when cooling. Also, another reason for making 2 batches was because the amount of buttercream I made (with your quantities) was WAYYY to much for 12 cakes and in the end, covered 24 cakes. By no means did I skimp on the topping. All that said, I LOVE this recipe and will definately be making it again. :-)
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noggin48
The centre of an English Malteser, is in fact made by Horlicks, the same who made your Horlicks powder. Horlicks was invented by two English brothers, James and William Horlick, from Gloucestershire. The original UK factory, just to the West of Slough Station, was by the railway bridge on Stoke Poges Lane, Slough, Bucks (now Berks. Ovaltine was originally Swiss, but developed in Kings Langley Hertfordshire. Ovaltine dropped it's egg content years ago, and so is not as sophisticated as our Horlicks. Ovaltine is a very different taste compared to Horlicks, you either prefer one or the other.
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The centre of an English Malteser, is in fact made by Horlicks, the same who made your Horlicks powder. Horlicks was invented by two English brothers, James and William Horlick, from Gloucestershire. The original UK factory, just to the West of Slough Station, was by the railway bridge on Stoke Poges Lane, Slough, Bucks (now Berks. Ovaltine was originally Swiss, but developed in Kings Langley Hertfordshire. Ovaltine dropped it's egg content years ago, and so is not as sophisticated as our Horlicks. Ovaltine is a very different taste compared to Horlicks, you either prefer one or the other.
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Jessica Cruz
Warning to all my fellow Americans, check the ingredients on your malt powder. I just made these cupcakes last night and it was a serious fail, lol. Still delicious but they overflowed and baked all wrong. Turns out my malt powder has sodium bicarbonate in it, other wise known as baking soda So make sure you check, i say just stick to Ovaltine, I did see Milo as well. Check your ethnic food aisle Frosting is Amazing i will be remaking the cupcakes again today.
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Warning to all my fellow Americans, check the ingredients on your malt powder. I just made these cupcakes last night and it was a serious fail, lol. Still delicious but they overflowed and baked all wrong. Turns out my malt powder has sodium bicarbonate in it, other wise known as baking soda So make sure you check, i say just stick to Ovaltine, I did see Milo as well. Check your ethnic food aisle Frosting is Amazing i will be remaking the cupcakes again today.
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Beata Jozwiak
there's palm oil in malteseres. they cut down indonesian forests to get that stuff and put it in most things we buy like maltesers. so basically mankind is ruining not only the earth's surface but poisoning the atomosphere too. carbon can't go anywhere but up now. and taking down woods to make those precious maltesers. i think we can all live without. what a shame
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there's palm oil in malteseres. they cut down indonesian forests to get that stuff and put it in most things we buy like maltesers. so basically mankind is ruining not only the earth's surface but poisoning the atomosphere too. carbon can't go anywhere but up now. and taking down woods to make those precious maltesers. i think we can all live without. what a shame
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Ashley Anderson
Jemma, I am wanting to make some cupcakes with a snow flake on top of them for Christmas. Most of the ways I see it done is with fondant but I don't have ANY experience with fondant. Can I use buttercream to trace the pattern from a template? Would this work just as well as fondant? Thank you so much in advance I love watching your videos.
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Jemma, I am wanting to make some cupcakes with a snow flake on top of them for Christmas. Most of the ways I see it done is with fondant but I don't have ANY experience with fondant. Can I use buttercream to trace the pattern from a template? Would this work just as well as fondant? Thank you so much in advance I love watching your videos.
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Hal Grotke
I'm an American currently vacationing in Singapore. I just had my first taste Malteasers. They are so superior to the common brand of chocolate covered malt balls in the US It's mostly that the chocolate is a much better quality but the crunchy malt inside has a cleaner taste and smoother texture as well.
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I'm an American currently vacationing in Singapore. I just had my first taste Malteasers. They are so superior to the common brand of chocolate covered malt balls in the US It's mostly that the chocolate is a much better quality but the crunchy malt inside has a cleaner taste and smoother texture as well.
reply
Jennifer Jonerelv
Malted milk drink powder? I live in Sweden and have not understood what you meant with malted milk drink powder so I always have skipped it. I've tried your Maltese cupcakes and oreo cupcakes and I liked the Oreo Cupcakes best. But it is simply a milk powder? What makes it useful in baking?
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Malted milk drink powder? I live in Sweden and have not understood what you meant with malted milk drink powder so I always have skipped it. I've tried your Maltese cupcakes and oreo cupcakes and I liked the Oreo Cupcakes best. But it is simply a milk powder? What makes it useful in baking?
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Martyre20
This might sound a weird compliment, but you have an undeniably British attitude, did you know that? All proper, quirky, and blessed with mistakes like all of us amateur foodies. I love how you brush it off everytime you mess up, or it doesn't go perfect. Keep being odd, it suits you: D
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This might sound a weird compliment, but you have an undeniably British attitude, did you know that? All proper, quirky, and blessed with mistakes like all of us amateur foodies. I love how you brush it off everytime you mess up, or it doesn't go perfect. Keep being odd, it suits you: D
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cherrykidz
so i tried to make this twice now. despite the taste came out really really really yummy (esp when it's still warm fresh out of the oven. omg) they sank in the middle when they're cool. Is there anything that is wrong with what i did or has anyone had this problem before?
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so i tried to make this twice now. despite the taste came out really really really yummy (esp when it's still warm fresh out of the oven. omg) they sank in the middle when they're cool. Is there anything that is wrong with what i did or has anyone had this problem before?
reply
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