In 1934, Australian chemist, Thomas Mayne created the nutritious beverage Milo and launched it at the Sydney Royal Easter Show. The name, Milo was derived from the famous Ancient Greek athlete who was known for his legendary strength.
I grew up drinking Milo... thinking that Milo is a Malaysian-Singaporean popular drink but I was totally wrong. Then, I learned that Milo is in fact popular too in many parts of the world. Interestingly, Milo can taste very different in different manufacturing countries. So far, I have tasted the Australian, Singaporean and British ones and true enough I can detect the minor differences in the three different origins.
When I first saw this recipe at Primrose Bakery app, I bookmarked it immediately, waiting for the most appropriate occasion to bake these appealing cupcakes. After feeling a little disappointed with my previous bake-along celebration cupcake baking with Joyce from Kitchen Flavours and Lena from Frozen wings , I have decided to bake another batch celebration cupcakes...
HAPPY that I have baked these Milo cupcakes! Although the comparison of these Milo cupcake to my previous vanilla cupcakes are not exactly apples to apples, I can't help to think that these Milo cupcakes are really really really so much better. The Milo cake bases are moist, fluffy and delicious. With no added fat, their Italian-meringue-kind of marshmallow icing is surprisingly creamy and compliment these cupcakes very well. We are all happy eating these cupcakes and me completely satisfied now that I have baked good celebration cupcakes for our Bake-along 2nd anniversary. Cheers!
It is the time of the year that I need a holiday again... My family and I will be having a break in Singapore and Taipei for the next coming 2-3 weeks and will return on 29 May 2013 with Seeded Crackers (a bake-along post). See ya!
|Milo Cupcakes! Feeling strong eating these?|
|Making the milk-yogurt mixture which is essential to give an overall nice and curdling texture|
|Making the cupcakes|
|Making sugar syrup for the marshmallow icing|
|Light and yet creamy fluffy icing!|
|Assembling the cupcakes|
|They look like Milo roses to me!|
Here's the recipes from Primrose Bakery app
(with my notes and modification on blue)
112g butter (I used 125g)
120g light soft brown sugar
100g caster sugar (reduced to 50g)
1 tbsp sour cream (replaced with yogurt)
60g plain flour
125g self-raising flour
50g Milo powder
Milo powder (to decorate)
Preheat the oven to 180°C (or 160°C fan forced). Line a 12-hole muffin tray with muffin cases.
Cream the butter and sugars until pale and smooth. Add the eggs, one at a time, mixing briefly after each addition.
Sift together the flours and the Milo powder. Measure the milk into a jug and stir in the sour cream (or yogurt).
Add one-third of the flour and Milo mix and beat well . Pour in one-third of the milk and beat again. Repeat until all the flour and milk has been added. (I fold in both by hand.)
Spoon the mixture into the muffin cases, and bake in the center of the oven for about 25 mins (I baked mine for 23 mins), until risen and golden.
Leave to cool in their tin for 10 mins and then carefully transfer onto a wire rack to cool completely.
Once cool, ice with Marshmallow Icing and sprinkle with Milo.
½ tsp vanilla extract (I didn't add this)
120g granulated sugar
80g golden syrup
1½ tbsp water
2 egg whites
Put the sugar, golden syrup and water into a pan and cook on a high heat for about 2 mins until the mixture thickens and turns golden (the soft ball stage).
Whisk the egg whites until soft peaks start to form. Then keep beating while you slowly pour the hot sugar mixture into the bowl.
Continue beating but at a higher speed until the mixture becomes thick, glossy and cool. Add the vanilla extract towards the end.
This icing is easiest to work with while it is still a little warm, so try to use it right away. You can store it in the fridge overnight - but beat well with a spoon before reusing.
Note: This amount of icing is too much to ice 12 cupcakes but I reckon that half of amount of the recipe might be difficult to prepare.
Here are our baking friends that have joined us for this bake-along. Please visit their blogs for more of their celebration cupcakes baking.
Please submit your details if you wish to link your post with this bake-along. This linking tool is open from 2 to 12 May 2013.
For our next bake-along, we are baking Seeded Crackers (Recipe from Williams-Sonoma, Essentials of Baking, Pg 279 or here) which is to be posted on 29 May 2013. Please bake-along with us! All you need to do is to bake these crackers and blog hop with us on this day or within the next 10 days.
To blog hop with us, simply copy and paste this linky HTML code into your blog post where you want the blog hop list to appear. Make sure you are in HTML view/mode when you paste in the code. get the InLinkz code
Before using this linky tool, please make sure that: (1) Your post must be a current post. (2) Please mention Bake-Along in your post and link back to any of our hosts' Bake-Along post, (Joyce, Lena or Zoe). (3) Appreciate if you can display the Bake-Along badge in your post when linking up with us. Cheers!
|Once again... Happy 2nd Birthday to our Bake-Along!|
Before leaving from this post, the naggy me would like to remind everyone that the MUSHROOM event for Little Thumbs Up (MAY 2013) is still on-going. The MUSHROOM event starts on the 7th May 2013 and my baking buddy, Joyce from Kitchen Flavours is the hostess for this theme.
Don't forget too to participate our next Cook like a Star, Curtis Stone blog hop event starting on 1st July 2013. This event is hosted by me, Bake for Happy Kids, Baby Sumo from Eat your heart out and Grace from Life can be simple.