Cupcakes "Maltesers"

Description

I have left rye malt. Bread I can't bake, but where is it still do - not know. Then I came across in the English blog this recipe, and I'm happy and a cooking fire started to cook these cupcakes. For details on the translation and adaptation of the recipe, under the usual products, I thank my niece. It turned out delicious!!! Recipe for 12 cupcakes.

Ingredients

Butter

175 g
Brown sugar

175 g
Chicken egg

3 piece
Flour

140 g
Leavening agent

1.5 tsp
Cocoa powder

15 g
Malt

25 g
Milk

3 Tbsp
Salt

1 pinch
Butter

150 g
Powdered sugar

200 g
Malt

25 g
Milk

3 Tbsp
Candy

1 pack
Salt

1 pinch

Cooking

All products must be at room temperature. Beat butter with sugar and salt until fluffy state.

Enter the eggs one by one. Mix well

Enter the sifted flour with the baking powder (original used self-raising flour). Add malt and milk (1 to 3 tablespoons if the dough has turned out dense).

Preheat the oven to 180 degrees. Put the dough into cake pan or paper capsules are not more than 2/3. Bake for about 20 minutes.

The cakes should slightly bounce when ready and the splinter comes out dry. In this case the oven off and leave the cupcakes for 2-3 minutes. Then cool on a wire rack.

Prepare the cream. Beat butter until fluffy status within a few minutes, add the powdered sugar and salt. On slow speed mix. To increase the speed and beat for another 3-4 minutes.