Malt cupcakes

Preheat oven to 180°C/350°F/Fan 160°C/Gas Mark 4 and line a Muffin tin with 6 to 8 cupcake cases Gently warm the milk and add the malt drink powder. Set aside to cool In a mixing bowl cream together the butter and sugar Sift the flour and add mix into the butter and sugar. Mix until it resembles breadcrumbs Beat in the egg. Mix through the milk. Fill each cupcake case two thirds full Bake for 15 to 20 minutes or until a cocktail stick inserted into the centre of the cake comes out clean. Transfer to a wire rack to cool When cool, make the frosting by first slightly warming the milk and adding the malt drink powder. Put aside to cool Beat the butter until smooth and add the icing sugar a quarter at a time. Beating thoroughly between each addition Add the milk 1 tablespoon at a time and beat until light and fluffy. You may not need all the milk Pipe or smooth over the cakes and decorate with a Malteser