Another easy cupcake idea for Easter!! I’ve made these cupcakes with a matching cake for my mom but with the original chocolate coated malted milk candies. These are her favourite candy treats. A few years ago she came for Easter and I came up with these for her. If you are a malted milk candy lover, you will love these cupcakes. Easter Malted Milk Candy Cupcakes….Yum!
1.5 cups chopped Malted Milk Candies (Robin Eggs) plus more for decorating the cupcakes.
Icing bag and large tip of your choosing. (I used a 1M tip)
Pre-heat the oven 330°
You can use a rolling-pin to break the malted candies into small pieces
You can also use a sharp knife to chop the candies into small pieces for the batter.Add the chopped candies to the batter and gently stir to combine.
Scoop the batter into the prepared cupcake liners set in the baking tins. Fill to 3/4 full and place into the preheated 330° oven and bake for 17-18 minutes or until light golden tops
Remove from the oven and place on a cooling rack and let cool. Once cool top with Buttercream icing that is tinted to the color of your choice. I chose green as it reminded me of the grass that everyone in Halifax and the East Coast is wanting to see during Easter break. You can use a 1M star tip to pipe a small amount of icing on the cupcake with a swirl. Check out my video to use my rosette technique. Or use a wilton #233 tip for icing that looks like grass. Top with a few of the Easter Malted milk candies (Robin Eggs).
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