As cheerfully cute as an ice cream sundae, these showstopper cupcakes have a luscious and oh-so-easy frosting made of whipping cream, pudding mix and malted milk powder. The recipe comes from Designer Desserts Bakery in Valparaiso, Indiana.



Malt Shop Frosting


  • Line twenty 2 1/2-inch muffin cups with paper bake cups; set aside.

  • In a large mixing bowl, beat cake mix, the water, oil, eggs and the 1/4 cup malted milk powder with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more.

  • Divide batter among prepared muffin cups, filling cups two-thirds full with batter.

  • Bake in a 350° oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

  • For Malt Shop Frosting, in a large mixing bowl, beat together the pudding mixes, whipping cream and the 1 cup malted milk powder with an electric mixer on medium speed until stiff peaks form.

  • Pipe or spread frosting over cupcakes. Sprinkle each with chopped malted milk balls, drizzle with fudge topping and top with a cherry. Store chilled in an airtight container up to 2 days.

Nutrition Facts

529 calories; 30 g total fat; 15 g saturated fat; 4 g polyunsaturated fat; 8 g monounsaturated fat; 110 mg cholesterol; 529 mg sodium. 271 mg potassium; 59 g carbohydrates; 1 g fiber; 38 g sugar; 7 g protein; 1 g trans fatty acid; 875 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 151 mg calcium; 1 mg iron;