Muffins with Malted Milk Ball Centre
- For the cupcakes
- 2 cups self-rising flour (sifted)
- 1 teaspoon Baking powder
- 1 pinch salt
- 0.333 cup superfine caster sugar
- 1 cup milk
- 2 eggs (beaten)
- ½ cup butter (melted)
- 12 chocolate malted milk balls (frozen)
- 5 tablespoons melted Chocolate (cooled)
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
Sift the flour, baking powder and salt into a mixing bowl, then stir in the sugar.
Mix together the milk, eggs and melted butter and pour into the dry ingredients, stirring until just combined.
Spoon into the tins to cover the bases and place a chocolate ball on top. Spoon the melted chocolate over the chocolate balls, then cover completely with more mixture.
Bake for 20-25 minutes until golden and risen. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the topping: whisk together the cream, vanilla and icing sugar until thick.
Spoon into a piping bag and pipe on top of the cakes. Sprinkle with grated chocolate, sugar strands and rose petals.