We, especially Malaysians & Singaporeans grew up drinking Milo. It is a staple breakfast drink in most households and is served in all coffee shops. If you're reading and wondering what Milo is, it is actually a brand name of a chocolate malted drink. Heard of Ovaltine? But Ovaltine somehow is not as popular as Milo.
Instead of drinking that mug of Milo, how about eating one for a change ... a Milo cupcake? I made these Milo cupcakes the other day just for this month's Aspiring Baker's cupcake theme. I used a recipe adapted from the Primrose Bakery Cupcakes cookbook and frosted them with Swiss Meringue Buttercream. These Milo cupcakes were soft and moist and very Milo-y. Yummy! One little issue though, the crumb stuck to my teeth everytime I took a bite! I'm wondering whether this is because I've added too much Milo? The original recipe ask for half the amount I used. Hmmm .... anybody knows why?
Recipe adapted from Primrose Bakery Cupcakes cookbook
110g butter, softened
120g soft brown sugar
100g caster sugar
2 large eggs
125g self raising flour
60g cake flour
100g Milo powder
1/2 tsp vanilla extract
1 tbs heavy cream
- Preheat the oven to 160C and line a 12 hole muffin tin with paper cases.
- In a large mixing bowl cream together the butter and the sugars until pale and smooth.
- Add the eggs one at a time, mixing into the mixture between additions.
- In a separate bowl, sift and combine together the flours and Milo powder.
- Mix the milk together with vanilla extract and heavy cream.
- Add 1/3 of the flour to the creamed butter/sugar mixture. Beat well until combined. Then, add 1/3 of the milk mixture and beat again. Repeat this step until the last of the flour and then the last of the milk, beating well between additions.
- Spoon the mixture into the paper cases. Fill about 2/3 full.
- Bake for about 25 mins until golden brown or until a skewer inserted comes out clean.
- Remove from the oven and leave to cool in the tin for 5-10 minutes.
- Then turn out to cool completely on a wire rack.
I bake the cupcakes in small size muffin tins and yielded 28 cupcakes which took 20 minutes to bake.
Swiss Meringue Buttercream
(Recipe adapted from Table for 2 or more)
2 egg whites
170gm unsalted butter, lightly softened
- Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly until the sugar is completely dissolved and temperature has reached 65C. The mixture will look like marshmallow cream. Remove from stove.
- Pour meringue into a mixing bowl. Beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.
- Now add in add the butter, one tablespoon at a time, beating until smooth. Mixture will be soupy and maybe curdled. Do not worry. It will come together nicely in the end. Carry on beating on medium-high speed until it is thick and very smooth, approximately 6-10 minutes.
I'm submitting this post to Aspiring Baker's #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.