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Gingerbread
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Malted Milk Ball Cupcakes
1 package yellow cake mix
1 cup malted milk balls, coarsely crushed
1/4 cup natural-flavor malted milk powder
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
Malted Milk Frosting (below)
1 2/3 cups malted milk balls, coarsely crushed
Preheat oven to 350ºF. Place paper baking cup in each of 24 regular-size muffin cups.
Stir together dry cake mix, 1 cup malted milk balls and malted milk powder. Add water, oil and eggs. Beat on low speed 2 minutes. Pour into muffin cups.
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
Frost with Malted Milk Frosting. Sprinke with remaining malted milk balls. Store loosely covered.
Malted Milk Frosting
1/4 cup butter or margarine, softened
2 cups powdered sugar
2 tablespoons natural-flavor malted milk powder
1 tablespoon baking cocoa
2 tablespoons milk
Beat all ingredients on medium speed until smooth.
 Always Kiss The Cook
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