Vanilla Cupcakes with Chocolate Malt Buttercream

Directions

Preheat your oven to 350 degrees.  Line two muffin pans with 19 cupcake liners. Set aside.

To make your vanilla cupcakes, place the butter and sugar in the bowl of your stand mixer.  Beat for a few minutes until light and fluffy.  Add the vanilla and eggs one at a time.  In a small bowl, whisk together all of the dry ingredients. Alternate adding the dry ingredients and the milk to the butter mixture until just incorporated.  Be careful not to over mix the batter or your cupcakes will be tough and chewy.

Bake the cupcakes for 8 minutes, then rotate the pans.  Bake for another 7-9 minutes, or until lightly golden brown. Remove the cupcakes from the pans onto wire racks and cool completely while you make the frosting. The cupcakes should be totally cool before frosting.

Make the buttercream

In the bowl of your stand mixer with a whisk attachment, add the softened butter and vanilla.  Mix until incorporated.  Add the heavy cream and salt and mix until combined.  Slowly add in the malt powder, cocoa powder and sifted confectioners sugar.  Whip until light and fluffy and well mixed.

Place the buttercream into a piping bag with a star tip for the same look as my cupcakes.  Pipe the frosting on the cooled cupcakes and add the sprinkles and malted milk ball on top. Keep the cupcakes under a cake dome for up to 3 days, then place them in an airtight container with wax paper on top and freeze for up to a month.