It’s the weekend again and that means there has to be some serious awesomeness in the food department. How do you feel about some Strawberry Malted Milkshake Cupcakes, hmmm? Let’s do it!
Um, before I start going off about these lovelies, I wanted to let you guys into the loop on something that I’ve been really excited about all week and saving to share today. If you’re just here for the cake than feel free to skip to the recipe, as for the rest of you….guess what?
So, we have a family friend and he’s this incredible chef that my parents met at a local restaurant where he was working up until a few weeks ago. I haven’t spent much time with him personally because, well I’m boring and don’t get out much, but my parents have. In fact, they know him really well now and he’s been working on a new project updating an outdated nightclub. Anyway, he wants me to do the photography for his new menus!
You all know that I’m not the most confident person when it comes to my own photography so I was really surprised to be asked. There are still a bunch of things to work out so I don’t want to speak too soon on details, but I can’t wait to gets started! I’ll try to keep you posted.
Okay, now the cupcakes. Do any of you like malt like I do? My grandma was just reminding me the other day that I used to eat malted milk powder with her by the spoonful when I was little.
Yeah, I think that qualifies me as a lifelong fan. Malt is another one of those items that I have to ration because you can’t get here. These were made with some of the malt that I brought from the States and, major sad face, it’s almost gone now! I have to say though, these cupcakes may have been worth it and I think I still have enough for one or two more recipes.
There is something about making a cupcake taste like something else that makes me really happy. I’ve had some crazy ideas for cupcake flavors that I want to do but I usually end up sticking with the less extravagant or wild ones. I think strawberry malt is a flavor that’s exciting and fun but not so out-there that it will freak people out, you know?
You all probably have access to as much malt as you want and don’t have to worry about running out so I say that’s all the more reason for trying these!
- 2 1/2 cups fresh strawberries
- 1 heaping cup strawberry puree
- 2 eggs
- 1 1/4 cups sugar
- 1/2 cup Greek yogurt or buttermilk
- 1/3 cup oil (I use sunflower)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup malted milk powder
- 2 cups all purpose flour
- 1 cup (2 sticks) butter, softened
- 1/4 cup strawberry puree
- 5 1/2 cups powdered sugar
- 1/2 teaspoon salt
- 1/3 cup malted milk powder
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- a few drops of natural red food coloring or 1 teaspoon beet puree for color (optional)
- chopped malted milk ball candies for topping (optional)
- Place strawberries in a blender or food processor and blend until pureed.
- Preheat oven to 350 degrees F (180 C) and whisk sugar and oil together in a medium mixing bowl. Stir in eggs and yogurt until combined. Add baking soda, salt, vanilla, lemon juice, and 1 heaping cup strawberry puree. Last, mix in flour and malt powder until batter is smooth.
- Divide batter into greased or paper lined cupcake pans and fill each cup about 3/4 of the way full. Bake for 22 to 26 minutes until toothpick comes out clean. Remove and cool completely before frosting.
- In bowl of stand mixer fitted with whisk attachment, cream butter with 1 cup powdered sugar. Add strawberry puree, vanilla, lemon, and salt and mix until smooth. Add malt powder and remaining powdered sugar a little at a time until incorporated. Beat on high speed for about 1 minute until light and fluffy. If desired, add food coloring or beet puree for color.