milo cupcakes w condensed milk icing

I love Raspberri Cupcakes. It’s a colourful, whimsical blog that reminds me of falling down the rabbit hole and ending up in Wonderland.

Steph, the author, is brilliant. Such a young woman so dedicated to experimenting with her favourite sweet flavours and achieving perfection. It’s beyond impressive.

I think most of her creations have made it onto my Pinterest account. And who can blame me with offerings like Pretzel and M&M Chocolate Cheesecake, Shamrock Macarons with Baileys Chocolate Ganache, Popcorn Fudge, Balsamic Toffee Strawberries and the spectacular Purple Ombre Sprinkles Cake.

One of the things I love about her blog is that she experiments with Australian candies and cookies, including my all time milk flavouring, Milo.

Milo is a malted chocolate powder and it is wonderful. Amazing. Life changing even.

This recipe of Steph’s was great. The maltiness came through in the cake and the frosting was decadently sweet and almost caramel from the addition of condensed milk. Heaven.

Milo Cupcakes w Condensed Milk Icing

Steph’s brilliant recipe. Makes 10-12 cupcakes.

Ingredients:

Cake
200g plain flour
200g caster sugar
1 tsp baking powder
1/2 tsp bicarb soda
100g Milo (add more to taste)
1 tsp vanilla extract
180g sour cream
170g unsalted butter, softened
2 large eggs

Icing
150g slightly salted butter (or unsalted + a pinch of salt), softened
300g icing sugar, sifted
5 tbsp sweetened condensed milk

Method:

1. Preheat oven to 180’C. Grease or fill cupcake tray with liners.

2. Sift flour, bicarb and baking powder in a bowl and set aside.

3. Cream butter and sugar with an electric mixer in a large mixing bowl and then beat in eggs one at a time until combine.

4. Add sour cream, vanilla and milo and beat until just combined.

5. Add flour mixture and beat on low until just combined.

6. Fill cupcake liners until 3/4 full and bake for approx 15-20 mins or a skewer inserted into the centre of a cupcake comes out clean. For the best texture, the cakes should be dark golden brown on top and firm to the touch and after cooling for 1 minute out of the oven.

7. Cool on a wire rack.

8. To make the icing, remove butter from the fridge 30 mins ahead of time.

9. Beat butter until light and fluffy and then beat in icing sugar until combined.

10. Add sweetened condensed milk and beat until combined.

11. Pipe or spoon over the top of cupcakes when they are cooled and drizzle some extra condensed milk over the top. Finish with a sprinkle of Milo.

Note: Can be stored in an airtight container in the fridge overnight.