100th Post! And a Whopper of a recipe!

It's very exciting that this is my 100th post! This blog has been so much fun for me. It enables me to share with others what I love-food! I am not the most creative writer nor am I the best food photographer, but I have been very dedicated to posting only the recipes I think are exceptional so I hope you guys have enjoyed them. Now I couldn't post just any recipe for my 100th post. I knew I had to make something special: Introducing the Jumbo Malted Chocolate Chip Cupcakes. If you are a fan of malt you will love these! I have been wanting to make these for a while. I am a HUGE malt fan, anything with malt I am all for it. This recipe called for regular malted milk powder, however my grocery store only had chocolate malt powder. I was a little disappointed but after I made them and took my first bite, any disappointment I had immediately disappeared! I think what makes these cupcakes really special is the buttercream. I think if you make this you will find yourself liking the bowl clean as I did. This recipe recommends you make the jumbo sized cupcakes which i didn't have a pan for so I just made them in regular cupcake tins and it worked out great. Hope you enjoy this lovely recipe!

Jumbo Malted Chocolate Chip Cupcakes
from Shelly Kaldunski's book "cupcakes"

1 2/3 c. flour
2/3 c. malted milk powder
1/2 c. granulated sugar
1/4 c. packed brown sugar
2 tsp baking powder
1/4 tsp salt
1/2 c. whole milk
6 T. unsalted butter, melted
2 large eggs room temp
1 tsp vanilla extract
4 oz semisweet chocolate, finely chopped

Position rack in the middle of the oven and preheat to 350. Line a 6-cup jumbo muffin pan with jumbo liners.

in a bowl, whisk together the flour, malted milk powder, granulated sugar, brown sugar, baking powder, and salt. In a small bowl whisk together the mlk, melted butter, eggs, and vanilla. Add teh milk mixture to the flour mixture. Using an electric mixer on medium speed, beat until just combined; scrape down the sides of the bowl as needed, Stir in teh chopped chocolate.

Divide the batter evenly among the prerared muffin cups, filling each about one half full. Bake until lightly golden and a tooth pick inserted in teh center of a cupcake comes otu clean, 25-28 min. Let the cupcakes cool in the pan on a wire rack for 5 min. Transfer teh cupcakes to the wire rack and let cool completely, about 1 hour.

Frost cupcakes with buttercream. Top with chopped chocolate malt balls.

Buttercream
3 large egg whites at room temp
3/4 cup sugar
pinch of salt
1 cup unsalted butter, cut into 16 pieces at room temp
1 tsp vanilla

In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over simmer water in a saucepan (but not touching) and heat the mixture, whisking constantly, utnil the sugar has completely idssolved and the mixture is very warm to the touch (about 160 f on an instant-read thermometer), about 2 minutes. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg whites mixture until it is fluffy, cooled to room temp, and holds stiff peaks, about 6 minutes.

With the mixture on medium-low speed, add the salt and the butter, a few pieces at a time, beating well aftert each additions, If the frosting appears to separate or is very liquid afer all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add the flavoring and beat until combined, scraping down the sides of the bowl as needed. Use right away.

Chocolate Malt Buttercream: Make buttercream as above, add: 2 T. unsweetened cocoa powder whisked into 4 oz semisweet chocolate, meltede and slightly cooled; and 1/4 cup malted milk powder whisked into 1/4 cup milk until dissolved