Milo Cupcakes with Condensed Milk Frosting

by playingwithflour

There is nothing that can’t be fixed, or at least helped, by Milo. This is a philosophy a good friend of mine and I have stuck to for a long time. Whenever one of us is having a hard day or needs a pick me up, out comes the Milo. Not to say that it should only be consumed when times are tough, but this deliciously malted drink is a pretty powerful remedy.

For those days when even a large mug of Milo isn’t enough, these cupcakes will do the trick. The batter is thick and dense but light and packs a huge amount of flavour. The sour cream helps to keep them from getting too heavy, and the crunchy tops are delicious. Topped with a condensed milk frosting these cupcakes are just what the doctor ordered.

I originally found this recipe at raspberri cupcakes blog and made a few small modifications. Next time I think I’ll make them a bit smaller to get a better ratio of frosting to cake, and up the condensed milk in the frosting so they’re not so sweet. I actually think these would make a great muffin rather than a cupcake and may have to look at making those in the future.

Funnily enough, it was actually the same friend who introduced me to having condensed milk in my Milo. While incredibly sweet and rich, it really does pair fantastically and makes a delicious drink (or cupcake) even more decadent.

Milo Cupcakes
Adapted from recipe by raspberri cupcakes

200g plain flour
200g caster sugar
1 tsp baking powder
½ tsp baking soda
120g Milo
1 tsp vanilla extract
200g sour cream
170g unsalted butter, softened
2 large eggs

Preheat the oven to 180° and prepare your cupcake liners. Cream the butter and sugar in a mixing bowl on medium speed until creamy. Add the eggs one at a time and mix thoroughly. Add the sour cream, vanilla and Milo and mix until just combined.

Sift the flour, baking soda and baking powder into a small bowl and gradually add to the Milo mixture, beating on low until just combined. Fill cupcake liners until ¾ full and bake for 15-20 minutes or until the tops are crunchy and a skewer inserted into the cupcakes comes out clean. Allow to cool before frosting.

Condensed Milk Frosting

150g unsalted butter, softened
300g icing sugar
100g condensed milk

Beat the butter on medium speed until light and fluffy. Sift the icing sugar and slowly add to the butter, beating until combined. Add the condensed milk and beat on low speed for 5 minutes until thick and smooth.