Maltesers Spread Chocolate with Malty Crunchy Pieces, 350g

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For the full recipe with measurements, head to the recipe card at the end of this post. How to make Maltesers Cake You can snip the end off a piping bag and use it without a nozzle or spread the buttercream on top of the cake using a palette knife I used a mix of sugars for the sponge. You can use all caster sugar or all light brown soft sugar if you prefer. Do not use tinned caramel, it just will not work as it won’t set and will be super messy – make it from scratch as trying to make a shortcut will actually just make it take longer to do!

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Costco Online UK Limited, UK Home Office, Hartspring Lane, Watford, Hertfordshire, WD25 8JS. Registered in England and Wales No. 8055444 The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid (without the Maltesers and Malteser buttons), then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream Can you make the cupcakes with plain/all purpose flour?

So anyone who is a regular reader will know I have such a sweet tooth so when I found this recipe on Janes Patisserie, I knew I just HAD to try and make it myself! I did find that I had to use a large open star nozzle to pipe the buttercream on top of the baked cake and the end result didn't look anywhere near as polished as it did in my head.

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Cream – Double cream (heavy cream in the US) is best as you need to be able to whip it to stiff peaks. Mix the two types of chocolate together and spread on top of the caramel (once it's set of course!) Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 3 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Can this cake be made gluten or dairy free? When I made this cake it was ridiculously hot so I ended up leaving it over night, but I doubt it would take that long - it just got too late to wait for it!

Meringue Nests – My cheat if you struggle to pipe perfect whipped cream swirls! Mini meringue nests look perfect without any of the hard work! Sprinkle some crushed Maltesers over the cake and place some in the chocolate too before setting it on the side or in the fridge. Icing Sugar – Also known as confectioners sugar, this dissolves easily into the cream so don’t substitute this.

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When your cheesecake has set (it should be firm to the touch) carefully remove it from the tin, peel off all the baking paper and place on a cake stand or serving plate. If the caramel is over done you will know as it will be chewy. If its solid, you’ve just gone wrong!!!! If it is chewy, leave it out at room temperature to prevent the butter making the caramel set any firmer. Also, when the chocolate is poured on, it can soften the caramel too.To make the buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and vanilla extract, and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon. If the buttercream is too stiff then you can add a little more milk To make the cake batter you can use an electric handheld whisk, stand mixer with the paddle attachment or mix by hand. Believe it or not, it’s easy to get a no bake cheesecake wrong. Here’s some helpful tips to ensure you don’t make those mistakes and end up with a beautiful Malteser cheesecake! Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.