Jonathan ordered a vanilla malt with his green chili burrito at Southwest Diner (a new retro-style diner in St. Louis). When our sever dropped off the cool vanilla malt in front of him along with the metal canister dripping from condensation, Jonathan saw vanilla ice cream mixed with milk and malt powder – the drink he’d been craving for weeks. I saw an opportunity to steal half of his drink (malts are meant to be shared, right?) and my next cupcake idea – vanilla malt cupcakes.
It’s the same cupcake you know and love, but a bit more dense (I used all butter instead of butter and oil) and loaded with malt powder for that soda shop taste. I topped the cupcakes with fresh whipped cream and homemade maraschino cherries.
Vanilla Malt Cupcakes
- ¾ cup sugar
- ½ cup malted milk powder
- 1 ¾ cups cake flour not self-rising
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 tablespoon vanilla extract
- 2 large eggs room temperature
- ¾ cup whole milk
- whipped cream to taste
- 16 maraschino cherries
- Preheat oven to 350 F.
- In a medium-sized mixing bowl, whisk together sugar, malted milk powder, cake flour, baking powder, baking soda, and salt.
- Add butter and vanilla and mix until light and fluffy (about three minutes on high speed when using an electric mixer).
- Mix in eggs until just combined.
- Slowly mix in milk until just combined.
- Fill cupcake liners ¾ full.
- Bake for 20 minutes or until cupcakes bounce back when lightly touched.
- Top each cooled cupcake with whipped cream and a maraschino cherry.