These Malteser cupcakes are, as the name suggests, stuffed full of crushed Maltesers. To finish them off, the cupcakes are smothered with caramel icing , and topped with a Malteser. While these cupcakes are amazing with the caramel icing, they are equally as good without it, so it’s totally up to you whether you ice them or not. The receipe traditionally uses sour cream, but I didn’t have any handy so I used some natural yoghurt I already had in the fridge, which gives pretty much the same result.
- 1 egg
- 3/4 cup sour cream or natural yoghurt
- 1 teaspoon vanilla extract
- 125g butter, melted
- 1/4 cup milk
- 1 1/2 cups plain flour
- 1 cup Maltesers, crushed
- 1/2 cup sugar
- 1 tablespoon baking powder
Preheat oven to 180c. Prepare 12 muffin holes with cupcake liners.
Add the egg, sour cream, vanilla, butter and milk to a large bowl and stir until well combined.
Add the remaining ingredients to the bowl and fold through.
Spoon the mixture into the prepared muffin tin. Bake for 20 minutes or until cooked through and golden brown on top. Allow to cool before icing.
To make the caramel icing, combine 1 1/2 cups icing sugar, 1 tablespoon milk, 2 tablespoons golden syrup and 30g of softened butter. Combine all ingredients and spread onto the cupcakes. Top with a Malteser.