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Categories:
butter brown sugar vanilla eggs flour milk milk Chocolate Icing powdered sugar cocoa powder butter milk
Viewed: 35 - Published at: 4 years agoIngredients
- 1/2 cup butter, chopped, softened
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 None eggs
- 1 cup self-rising flour, sifted
- 2/3 cup milk
- 1.5 oz malted milk balls
- None None Chocolate Icing
- 2/3 cup powdered sugar
- 1/2 cup cocoa powder
- 1 tbsp butter
- 1.5 oz malted milk balls, roughly chopped
Method
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
- Cream butter and sugar until light and fluffy. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour. Fold in malted milk balls. Distribute between paper liners. Bake for 20-25 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
- Meanwhile, to make chocolate icing, sift powdered sugar and cocoa powder into a bowl. Beat in butter and enough hot water to make a smooth, spreadable consistency. Spread over cooled cakes. Top with malted milk balls.
