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Malt Shake Cupcakes

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Ingredients
  Butter 1⁄2 Cup (8 tbs), softened
  Boiling water 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Instant chocolate malted milk powder 1 Cup (16 tbs)
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 2 , slightly beaten
  Vanilla extract 1 Teaspoon
  Chopped walnuts 1⁄4 Cup (4 tbs)
  Maraschino cherries 8 , cut in half
Directions

Melt butter in water in 1-quart jar.
Add remaining ingredients except 1/4 cup malt powder, walnuts and cherries.
Cover tightly.
Shake about 10 times.
Stir lightly.
Shake vigorously until well blended.
Fill paper baking cups in muffin pans two-thirds full.
Sprinkle with 1/4 cup malt powder and walnuts.
Bake at 375° for 20 to 25 minutes.
Cool; drizzle with Icing.
Top each with a cherry half.

Recipe Summary

Method: 
Baked
Dish: 
Cake

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3139 Calories from Fat 1322

% Daily Value*

Total Fat 149 g228.8%

Saturated Fat 64.3 g321.4%

Trans Fat 0 g

Cholesterol 724.9 mg241.6%

Sodium 2563.8 mg106.8%

Total Carbohydrates 366 g121.9%

Dietary Fiber 23 g92.1%

Sugars 201.2 g

Protein 85 g170.3%

Vitamin A 486.3% Vitamin C 540%

Calcium 372.1% Iron 360.1%

*Based on a 2000 Calorie diet

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Malt Shake Cupcakes Recipe