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Milo Cupcakes

Jhuls @ The Not So Creative Cook

It’s been a while since the last time I posted a frosted cupcake recipe.   When was that again? Was it in 2016? What was I doing and I haven’t shared any cupcake recipes?? Although I made Tiramisu Cupcakes for my colleague’s birthday more than one month ago, it seems that I forgot how to frost cupcakes. I need to practice!

Having a Milo kick lately, I’ve thought of making cupcakes with Milo. I mean – chocolate and malt cupcakes with Milo whipped cream frosting. Hmmm, yummy!

The recipe is pretty straightforward – make the cupcakes using basic ingredients you may already have on hand plus the whipped cream frosting. You can also use buttercream frosting if you want a more stabilized frosting. I didn’t use it because I don’t like a very sweet frosting.

And while I am on the topic of buttercream frosting, does anybody know how to make a buttercream frosting that’s not overly sweet??

Going back to the cupcakes, I used whipped cream frosting because it’s not too sweet. The only problem – I didn’t have gelatin to stabilize it or to hold its shape a little longer. Regardless, the cupcakes turned out perfectly amazing – moist, chocolaty and so yummy with the whipped cream frosting. And who needs stabilized whipped cream frosting when it’s going to be devoured right away?

Am I right, Laurena? Are you ready to co-host now?

Laurena @ Life Diet Health and I are co-hosting this week’s Fiesta Friday # 275. Join and come to Angie‘s place and enjoy the party! I am bringing these cupcakes with me and I am so excited. Wohooo!!

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Milo Cupcakes

Chocolate cupcakes made with Milo powder + cocoa power, topped with Milo frosting and Milo energy cubes – Milo AMAZINGNESS!
Servings 12 cupcakes
Author Jhuls @ The Not So Creative Cook

Ingredients

For the cupcakes:

  • 130 g (1 cup) all-purpose flour, sifted
  • 70 g (2/3 cup) Milo
  • 12 g (2 tbsp) cocoa powder
  • 200 g (1 cup) white sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 140 ml (1/2 cup + 1 tbsp) warm water
  • 140 ml (1/2 cup + 1 tbsp) vegetable oil (or any flavorless oil)
  • 2 eggs (at room temperature)
  • ½ tsp vanilla extract
  • Milo energy cubes for topping (optional)

For the frosting:

  • 200 ml heavy/whipping cream
  • 3 tbsp white sugar
  • 35 g 1/4 cup Milo

Instructions

For the cupcakes:

  1. Preheat the oven to 350 F. Prepare a muffin pan with muffin liners and set aside.

  2. In a bowl, mix sifted flour, Milo powder, cocoa powder, sugar, baking powder, baking soda, and salt.

  3. Add warm water, oil, eggs and vanilla extract. Mix using a whisk or a handheld mixer.
  4. Divide the mixture into the prepared lined muffin pan.
  5. Bake for 20-25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
  6. Let the cupcakes stay in the pan for 2 minutes before moving them to a cooling rack. Cool completely before frosting.

For the Milo frosting:

  1. Make sure your bowls, beaters and cream are very cold.
  2. In a bowl, add beat cream until soft peaks.
  3. Gradually add sugar while beating. Beat until stiff peaks.
  4. Gently fold Milo powder.
  5. Pipe the frosting on top of the cooled cupcakes and decorate as desired. I just added Milo energy cube on top of each cupcakes.

Recipe Notes

TIP: You can keep the whipped frosting in the fridge before decorating your cupcakes. You can also use gelatin to stabilize the frosting. I haven’t used it because there was no available gelatin when I made these.

Thanks a bunch for spending your precious time with me!

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