Malt Shake Cupcakes
|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|
|Eggs||2 , slightly beaten|
|Vanilla extract||1 Teaspoon|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Maraschino cherries||8 , cut in half|
Melt butter in water in 1-quart jar.
Add remaining ingredients except 1/4 cup malt powder, walnuts and cherries.
Shake about 10 times.
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.