Milo Cupcakes

Nestle has recently released an exciting new product: Milo Plant Based Energy! I grew up with Milo, drinking it with milk, sprinkling it on ice-cream and even eating it straight from the tin.

I decided to develop a cupcake recipe that incorporates this malty, chocolate-flavoured powder into the batter AND the icing, which is also made with a rich, vegan condensed milk.

If you can't find plant-based Milo, you could use another oat-flavoured powder, or simply replace it with cocoa powder. These cupcakes freeze well, with or without the icing. Yum!

Ingredients for the cupcakes

  • 200ml soy or oat milk
  • 1 tsp apple cider vinegar
  • 100g vegan butter
  • 220g caster sugar
  • 2 vegan eggs (I used Bob's Red Mill which calls for 1 tbs egg replacement powder mixed with 2 tbs water per egg)
  • 2 tsp vanilla extract
  • 40g Milo Plant Based Energy or vegan chocolate malted powder
  • 360g self-raising flour
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 75ml soy or oat cream (or cold coconut cream if you can't find soy or oat cream)
  • 110g vegan chocolate chips

Ingredients for the icing

  • 250g vegan butter
  • 190g vegan condensed milk (I used Pandaroo Sweet Condensed Coconut Milk)
  • 30g Milo Plant Based Energy
  • 50g vegan chocolate, melted
  • Extra Milo Plant Based Energy, for decoration (optional)

Instructions for the cupcakes

  • Preheat oven to approximately 180 degrees Celsius and line a standard 12-piece cupcake tin with cases.
  • Combine milk and vinegar in a large jug and set aside for 10 minutes.
  • Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer ready.
  • Beat for 3-5 minutes, scraping down the sides as needed, until smooth.
  • Add Milo and beat for 30 seconds, then add flour, powder, soda and salt and beat until just combined.
  • Pour in cream and chocolate chips and beat again until mixture is combined. Once the flour is added, try not to overmix! 
  • Once mixture is combined, divide evenly into prepared cases and place in the oven.
  • Bake for approximately 20-25 minutes, or until cupcakes are starting to brown and spring back when pressed. It may take a little longer depending on your oven or the size of cupcakes you're making.
  • Remove from the oven and leave to cool for 10 minutes, before placing on a cake rack to cool completely.

Instructions for the icing

  • Place butter, condensed milk and Milo in a large bowl and beat until smooth.
  • Before adding the chocolate, check its temperature. It should be melted but not too hot, as it could melt the butter mixture. If needed, place in the refrigerator for 5 minutes.
  • Add chocolate and beat until smooth.
  • Transfer to a piping bag fitted with a tip of choice and pipe onto cooled cupcakes. Alternatively, use a knife to spread the icing.
  • Top with extra Milo.

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