I love malts (or to be precise, malted milk). The icy cold, sweet, creamy drink used to be as popular as smoothies are today. Unfortunately, it is difficult to find them now. It seems that the only place you can find them is in the form of malted milk balls at the local movie theater. Sad to say they have gone the way of poodle skirts and juke boxes. I was intrigued by the next selection in Martha’s book: Malted Milk Cupcakes. Hmmm….. what would they taste like? It was hard to imagine the taste of a malted milk in cupcake form. Well, there is only one way to find out.
Start with the dry ingredients:
In another bowl, whisk together milk and malted milk powder. Then whisk, whisk, and whisk some more. It takes a long time to get the mixture smooth.
Next, beat together the dry ingredients, the milk mixture and vegetable oil.
After adding eggs, sour cream and vanilla, here is the batter:
Here they are before and after baking:
The aroma was fantastic!
The frosting I used was the same as the frosting for the Buttermilk Cupcakes, Fluffy Vanilla Frosting. It did not disappoint.
Here they are after frosting:
Don’t they look cute with their fall decorations? The taste? Just three words: A-MA-ZING! It is hard to actually describe the flavor; it’s not really chocolatey, but it has a subtle cocoa flavor and an ever so slight hint of malt. What I found so interesting is that when you taste the cake and the frosting together, you do get a hint of a chocolate malt. I know it sounds crazy, but it’s true!
Take a trip to bygone days and relive an era of malt shops, car hops and thick creamy malts.
Eric Clapton sang about it:
“Malted Milk” (written by Robert Johnson) – “I keep drinking malted milk, trying to drive my blues away…..”
So drive those blues away and try these wonderful cupcakes.
—–Watch for Halloween cupcakes in the next day or so —-