Double | Sprachenakademie24

Preheat oven to 350 Line 30 standard (21/2inch) muffin pan cups with paper baking cups.

For cupcakes, combine flour, 1/4 cup malted milk powder, baking powder and salt; mix well and set aside. Beat sugar and 1/2 cup butter with electric mixer at medium speed 1 minute. Add milk and 11/2 teaspoons vanilla. Beat at low speed 30 seconds. Gradually beat in flour mixture; beat at medium speed 2 minutes. Add egg whites; beat 1 minute.

Spoon batter into prepared muffin cups, filling 2/3 full. Bake 20 minutes or until golden brown and toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. (Centers of cupcakes will sink slightly upon cooling.) Remove cupcakes to wire racks Check our website to cool completely. (At this point, cupcakes may be frozen up to 3 months.)

For frosting, melt chocolate and 1/4 cup butter in heavy medium saucepan over low heat, stirring frequently. Stir in cream, 1 tablespoon malted milk powder and 1 teaspoon vanilla; mix well. Gradually stir in powdered sugar. Cook 4 to 5 minutes, stirring constantly, until small lumps disappear. Remove from heat. Refrigerate 20 minutes, beating every 5 minutes or until frosting is spreadable.

Spread frosting over cooled cupcake; decorate with malt ball candies. Store at room temperature up to 24 hours or cover and refrigerate for up to 3 days before serving.

Double Crusted Peach Cobbler Recipe

Place flour, sugar, and salt in a food processor and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough just comes together.

Remove dough and knead lightly visit more information on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

Once dough is chilled, remove from the refrigerator and roll each disk into a 9inch square approximately 1/4inch thick. Place on parchment paperlined baking sheets and return to the refrigerator to chill until ready to assemble.

Melt butter in a large highsided saute pan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, and flour and cook for 5 minutes.

Preheat oven to 375 degrees F.

Place half of the peach mixture in the bottom of a 9inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown. Remove from the oven and top the crust with the remaining peaches and cover with the other crust. Brush the top crust with heavy cream, sprinkle with sugar, and return to the oven. Bake until the crust is golden brown and the juices are bubbly. Let cool for at least 30 minutes before cutting and serving.