Ingredients:
For the Cupcakes:
• 1 box of white cake mix
• 4 tablespoons of malt powder
• 4 egg whites
• ½ cup of sour cream
• 1 cup of milk
• 1 tablespoon of vanilla extract
• ¼ teaspoon of sea salt
For the Frosting:
• 2 cups of heavy cream
• ½ cup of confectioners’ sugar
• ⅓ cup of dry vanilla instant pudding mix
• 3 tablespoons of strawberry milk powder
• Sprinkles for decoration
Directions:
1. Preheat and Prepare: Heat your oven to 375°F (190°C) and line a cupcake pan with liners to avoid sticking.
2. Mix Cupcake Ingredients: In a big bowl, whisk together the cake mix, malt powder, egg whites, sour cream, milk, vanilla extract, and sea salt until it’s all smooth.
3. Bake: Pour the batter into the liners, filling each about ¾ full. Then, turn the oven temperature down to 350°F (175°C) and bake for 18-20 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. Let the cupcakes cool down completely.
4. Make Frosting: With a mixer, whip the heavy cream, confectioners’ sugar, dry pudding mix, and strawberry milk powder until stiff peaks form. Don’t overbeat it!
5. Decorate: Pipe the frosting onto the cooled cupcakes and top them off with sprinkles. For a fun touch, you can also add a paper straw cut in half to make them look like milkshakes.