Milo cupcakes

Milo. I’m a bit of a fan (read: 2-cups-a-day-obsessed). It’s a chocolate malt powder that you mix with milk and boiling water (or you can eat it straight out of the tin, as my Mum apparently used to during her university days!) It’s Australian, but you can buy it here in the UK – in fact, it’s been on offer in the supermarket recently and I needed very little persuasion to pick up a few more tins.
I blame Cúshla. 

As much as I love the stuff, the idea of baking with it was pretty novel. It takes the place of cocoa in this recipe, creating very dark, chocolatey cakes. This recipe is also unusual because of the sour cream, but that means the sponges are very moist. They’re topped with a thin layer of condensed milk-flavoured buttercream and then dusted with some more of the powder. The combination of chocolate sponge and sweet buttercream definitely reminded me of red velvet cakes, see what you think!

Original recipe found here, by Raspberri Cupcakes

Ingredients:

The cakes:

  • 200g plain flour
  • 200g caster sugar
  • 1 tsp baking powder
  • 0.5 tsp bicarb soda
  • 175g Milo powder
  • 1 tsp vanilla extract
  • 180g sour cream
  • 170g butter
  • 2 eggs

The icing:

{I’ve halved the quantities of the original recipe as I only wanted a thin layer of icing on each cake. Weirdly enough I don’t have much of a sweet tooth when it comes to buttercream. If you’ve looked at previous recipes, you’ll see that I tend to use my instincts when it comes to making icing, I’m usually too impatient to weigh things out at this stage of the baking process!}

  • 75g butter (+ a pinch of salt if it gets too sweet)
  • 150g icing sugar, sifted
  • 2 tbsp condensed milk

Method:

Preheat your oven to 180°C, and line a cupcake tin with paper cases. The recipe made around 18 cakes.
Cream the butter and sugar in a large bowl, and beat in the eggs one by one.
Add the sour cream, vanilla and Milo and mix until just combined. 
Sift together the flour, bicarb and baking powder in a separate bowl, then add little by little to the mixture, folding it through as you go. 
Spoon the batter into the paper cases, and bake for 20-25 minutes – all the sour cream in the mixture means that they take a little while longer to cook than your average cupcake. Test them with a skewer: if it comes out clean, they’re done. 
Do a second batch if you need to (I had to as I only have one cupcake tray with me here at uni) and let the cakes cool. You can see in the photo that the batter sort of spilt over the sides of a few of the cakes so they had a bit of a mushroom shape.
For the icing, make sure the butter’s soft. I left mine on top of the microwave whilst everyone cooked dinner, which wasn’t the best idea, as it was fairly melted – but oh well, it still worked! Beat it with the icing sugar until you have a pale, spreadable buttercream. Add the condensed milk and mix it through. Make sure to taste-test, and add a little salt if it’s getting too sweet.
Spread a thin layer on top of each cake, and dust a little more Milo on top (through a sieve is best!)
I’m definitely going to try more Milo recipes in the future, as I felt this one was lacking something – although I couldn’t quite figure out what. If you try them, let me know what you think!

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One thought on “Milo cupcakes

  1. Pingback: chocolate orange cake – Tolley Bakes

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