Last call to enter my 1 year blog-iversary giveaway! Ends Thursday, January 30th at 11:59 pm.
While we’re talking about happy things: cupcakes. I had a chocolate malt cake for my dad’s or my sister’s birthday in 2010 or 2011. I thought about it almost every day until Josh’s birthday, 2012 when I made a chocolate malt cake. Over a year after that, I’ve been LONG due for a chocolate malt cake. Neither of my previous experiences with this cake have been terribly healthy, and I don’t think that cupcakes should always be 100% healthy. Have to live a little, right? Calories don’t count on birthdays, holidays, or Fridays. Everybody knows that. So, I split the difference and made this half healthy.
Half healthy? What’s half healthy? Umm.. Well. I used some whole wheat flour? I also subbed out a good portion of the oil, opted for natural sweeteners as much as possible, and used a Great Depression-era trick for omitting eggs. If you twisted my arm, I’d tell you it’s because I didn’t have enough all purpose flour, oil, sugar, or eggs to make a super indulgent cake. That’s the life when you try to bake healthy — you never have enough of the less-healthy stuff around to splurge. I shouldn’t say that though, because the results still tasted like a splurge. I let my lady friends taste them before we out for manis, gifted one to a hungover friend in need, and sacrificed the rest to my friend’s birthday gathering after an amazing hibachi dinner — no one ever suspected that these were anything less than terrible for them. My healthier chocolate malt cupcakes were a success!
I have a strong desire to eat malt powder directly from the jar. In fact, it’s on my top 5 things I’d cry over daily if I became a vegan. However, vegans can rejoice. If you love and miss malts, try barley malt powder in this recipe. You can buy online or check out your local homebrew store — they usually have it! And it’s pretty inexpensive. It tastes exactly like malted milk powder, minus the milk powder (which really adds no flavor). Start with a little less than the recipe calls for, taste, and increase as desired. If you don’t want to mess with the malt powder, they’re still good chocolate cupcakes on their own!
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