Hi there CC'ers! I am in a panic because some of my computer files got wiped out and I didnt realize what was missing but...I just got an order for a chocolate malted cake with malt filling and root beer float cake and filling and I cant find either one!!!!!
Does anyone have recipes that are tried and true for these????? If i remember correctly they were NOT WASC recipes but at this point I am trying not to be too greedy Thank you so much for all your help in advance...
Hi again....anyone? anyone?
hmmm...i have done cakes where you replace the water with slightly flat soda, not sure if that helps but gets you a bump!
as for malt...the powdered malt mix added to the icing/cake mix is all i can think of...but i am checking a couple books i have, too!
Well, I think this is one you might be looking for.
I make these all the time and they are great!
Melvira's Malted Cuppies
Contributed by Melvira
Malted Cuppies Take Over Earth!!
1 Devil's Food Cake mix
1 package Devil's Food Jell-O pudding mix
1/4 c. Carnation malt powder (chocolate or vanilla)
1 Tablespoon Hershey's cocoa powder
1 1/8 cup water
1/2 cup vegetable oil
2 Tablespoons vanilla
Pinch of salt
Preheat oven to 400 degrees.
Mix all ingredients to moisten, then scrape sides of the bowl and beat on medium for 1 minute. (Batter will be THICK!) Scoop into cupcake liners or nut cups. Place in oven and immediately drop oven temp to 350 degrees. (If you bake in multiple batches, raise temp back to 400 between batches.) Bake for approximately 28 minutes, or until done. Yields 24-28 cupcakes.
2 cups Bettercreme
1/2 cup Hersheys Whoppers Malt Syrup
Pour both ingredients into mixing bowl, whip to semi-stiff peaks. Fill cooled cupcakes. Will fill 24-28 cupcakes.
1/3 cup whipping cream
2 Tablespoons malt powder or Hersheys Whoppers Malt Syrup
1 cup mini Nestle morsels
Heat whipping cream to boiling, add malt powder and stir to dissolve. Add chocolate and stir until smooth. (Strain if needed to insure smooth texture with no lumps.) Dip tops of filled cupcakes in ganache, allow to set, then decorate with leftover filling.
I think I might have the root beer one also. Still checking.
Hope this helps.
I think I have the Rootbeer one also.
Root Beer Float Cupcakes
2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup Root Beer soda
1/2 cup unsalted butter/ 1 stick
3 eggs slightly beaten
1 tablespoon Root beer extract (Lorann oil)
Preheat oven to 375
In an a large bowl mix flour, sugar, baking powder, salt together and set aside.
In mixing bowl put butter and sugar and beat till light and fluffy, add eggs one at a time till blended well. Add Root Beer and Root beer extract, and stir till blended
Slowly begin to add dry ingredients and mix till smooth, about 2 minutes
Spoon batter into cupcake papers, filling cups about 2/3 full. Place a large marshmallow in center of each cupcake & push down slightly. Bake for 20- 25 minutes
Root Beer Frosting
2 cups powder sugar
pinch of salt
1 teaspoon Root Beer extract (Lorann oil)
1/4 Root Beer
1/2 cup butter /1 stick
Whipped cream for topping
To make the frosting place powdered sugar and salt in a large bowl. Slowly add butter cut in small pieces, add root beer extract and Root beer and beat until fluffy and has a good spreading consistency, add more powdered sugar if needed.
Frost cooled cupcakes and top each cupcake with a little whipping cream
***Please note that during baking marshmallows might over flow on to baking pan, if that happens be prepared, when the cupcakes come out of oven to take a spoon and push back the marshmallow to the top of cupcake.
This is the other one
Root Beer Float cupcake
White Cake Mix
Replace ALL liquid with Root Beer (I use Thomas Kemper)
1 Tsp Root Beer Concentrate
1/3 cup oil.
Mix all together. Fill liners 2/3 way full. Cook 20 min at 325. Cool on rack.
Root Beer Glaze:
4 cups powdered sugar
1/3 cup root beer
1 tsp vanilla
3 Tbsp veg oil
In bowl, mix all together until smooth. Poor over warm root beer cupcakes. Top with Vanilla Buttercream
OMG Rose, you are amazing!!! Thank you sooooooo much for doing that for me!
I have only two questions...is there any difference if i am using the recipe for cakes instead of cupcakes??? any changes I need to make?
and the second question is when it calls for a tsp of extract, I have those little drams by Lorann, are they one tsp or do I use only half of it?
Thank you thankyou thank you again!!!!
I've only done them as cupcakes so I'm not sure what to tell you on that one.
As far as using the LorAnn. I would start with several drops. They are strong and a little goes a long way.
Maybe someone else on here can help you out more on this.
Glad to help!
Thank you again,...
Anyone else know???
hi again...does anyoneknow ifyou can use that same recipe for a cake?
Have you tried pming Melvira?
ohhhh, these sound yummy!
If you can make cupcakes with it, you can use it for cake.
See how many cupcakes the recipe will make and adjust amounts for whatever size cake your making
On Lorann Oils website it says 1dram = 1 teaspoon.