Milo cupcakes with condensed milk buttercream

makes 12 MUFFINS

200g plain flour
200g caster sugar
2 tsp baking powder
1 tsp bicarb soda
200g Milo (reserve a few tsp for decoration)
1 tsp vanilla extract
180g sour cream
170g unsalted butter, softened
2 large eggs

150g unsalted butter + a pinch of salt
300g icing sugar
5 tbsp sweetened condensed milk

 

Preheat oven to 180C. Grease tray or fill with liners.

 

Sift flour, bicarb and baking powder in a bowl and set aside. Cream butter and sugar with an electric mixer in a large mixing bowl and then beat in eggs one at a time until combine. Add sour cream, vanilla and milo and beat until just combined. Add flour mixture and beat on low until just combined.

 

Fill cupcake liners until 3/4 full and bake for approx 20 mins or a skewer inserted into the centre of a cupcake comes out clean. For the best texture, the cakes should be dark golden brown on top and firm to the touch and after cooling for 1 minute out of the oven. Cool on a wire rack.

 

To make the icing, remove butter from the fridge 30 mins ahead of time. Beat butter until light and fluffy and then beat in icing sugar until combined. Add sweetened condensed milk and beat until combined. Pipe or spread over the top of cupcakes when they are cooled and drizzle some extra condensed milk over the top. Finish with a sprinkle of Milo. Can be stored in an airtight container in the fridge overnight.