Not so Spooky Halloween’s Eve Cupcakes

30 Oct

I had every intention of making devil’s food cupcakes in honor of it being Halloween Eve.  I was missing some key ingredients though, so I turned to a much less spooky, more ‘angelic’ sort of cake.

But this one still got some candy corn devil horns =]

I was a bad blogger and didn’t take any pictures of the process, but I promise it’s totally easy.  And after a whole batch got gobbled up in a day, I knew I had to share the recipe with you.

Plus there’s a good story behind these cupcakes.

I always make cake for birthdays in my family.  But whenever I take a fancy cake over to my mom’s house to feed my little sisters (they’re 5 and 7 now), they never eat it.  I made a spice cake with espresso buttercream.  They didn’t eat it…fair enough.

So I made a chocolate cake with chocolate buttercream and raspberry puree in the middle.  Kids love chocolate, right?!  They didn’t eat it.  Really?

So then I decided to make the most boring, kid friendly cake I could think of.  Sure to impress even the pickiest of children: a vanilla milkshake cake.  A malted vanilla cake, filled with pastry cream (which is more or less a vanilla ice cream base), and frosted with a sweet vanilla buttercream.

The main problem with this was that there are very, very few malted vanilla cake recipes out there.  Chocolate malt cakes are all over the place, but vanilla? No dice.

So I was pretty proud at having to adapt this recipe from the one malted cake recipe I could find to taste more like a vanilla milkshake…

The cake still doesn’t taste like a vanilla milkshake, but it is still one of my favorite vanilla cake recipes.  These cakes rise perfectly, they are moist and spongy on the inside, and the malt powder gives a depth of flavor missing in your average vanilla cake.  Frost with a vanilla buttercream that ‘tastes exactly like vanilla ice cream’, and the milkshake is complete.

I’m sure these will make it through a few more trials…eventually I will create that perfect vanilla milkshake taste.  This batch got pretty rave reviews regardless, so for now, make yourself some delicious malted vanilla cupcakes.

Oh, and in case you were wondering…the kids still didn’t eat my vanilla cupcakes.  But I hope you will!


Malted Vanilla Cupcakes

Adapted from Annie Eats
Makes ~12 cupcakes

¼ + 1/8 cup all purpose flour
¼ + 1/8 cup cake flour
½ cup malted milk powder
1 tsp baking powder
½ tsp salt
2 eggs
½ cup sugar
1 T vanilla extract
¼ cup vegetable or canola oil
1/3 cup buttermilk

‘Tastes like Vanilla Ice Cream’ Buttercream
From Sweetapolita
1 stick of butter, softened
1 ¼ cup powdered sugar
1 T heavy cream (or whole milk)
1 tsp  vanilla extract
Pinch of salt

I halved the frosting recipe and only had enough frosting for 9 out of my 12 cakes…so either make half a batch and go light on the frosting (not recommended), or make the whole batch and eat the extras with a spoon (you should do this)…or freeze for later use.

  • Preheat the oven to 350 F, and line a cupcake pan with 12 cupcake liners.
  • In a medium bowl, whisk together the flours, malted milk powder, baking powder, and salt, and set aside
  • In a large bowl beat together the eggs, sugar, vanilla extract, and oil, until well combined and light in color.
  • Alternate additions of the dry mixture with and the buttermilk into the egg mixture, starting and ending with dry.  Pour in 1/3 of the dry mix, stir gently until combined, then pour in 1/3 of the buttermilk, stir gently to combine, then repeat (ending with dry mixture).
  • I used a 1 oz ice cream scoop to measure out the batter evenly into 12 cupcake tins.  Bake for 15-20 minutes until a toothpick inserted in the center comes out clean.
  • Allow to cool completely before frosting.
  • To make frosting: On low speed, beat together butter and powdered sugar until well combined.  Add in vanilla extract, salt, and the heavy cream.  Beat at high speed for 5 minutes, until light and fluffy.

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