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| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1 | cup malted milk balls, coarsely crushed |
| 1/4 | cup natural-flavor malted milk powder |
| Water, vegetable oil and eggs called for on cake mix box |
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| 1/4 | cup butter or margarine, softened |
| 2 | cups powdered sugar |
| 2 | tablespoons natural-flavor malted milk powder |
| 1 | tablespoon unsweetened baking cocoa |
| 2 | tablespoons milk |
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| 1 2/3 | cups malted milk balls, coarsely crushed |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. |
| 2. | In large bowl, stir together dry cake mix, 1 cup malted milk balls and 1/4 cup malted milk powder. Add water, oil and eggs. Beat with electric mixer on low speed 2 minutes. Divide batter evenly among muffin cups. |
| 3. | Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour. |
| 4. | In medium bowl, beat frosting ingredients on medium speed until smooth. Frost cupcakes. Sprinkle with 1 2/3 cups malted milk balls. Store loosely covered. |
| Add 2 tablespoons all-purpose flour to dry cake mix. Bake 20 to 25 minutes. Makes 30 cupcakes. |
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| Make your cupcakes stand out at the next bake sale! Pick up fun foil or fancy, decorated muffin cup liners at cake decorating or party supply stores. |
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| The malted milk balls will be easier to crush if they are frozen. Freeze them in a food-storage plastic bag for about 30 minutes. Then tap the bag with a rolling pin or meat mallet until the balls are coarsely crushed. |
Nutrition Information:
240 ( 90); 9g ( 4 1/2g, 1/2g); 30mg; 190mg; 36g ( 0g, 26g); 2g 4%; 0%; 6%; 4% 1/2 ; 2 ; 0 ; 2 2 1/2