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Milo cupcakes
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| 115g | Plain Flour |
| 140g | Caster Sugar |
| 1.5 teaspoons | Baking Powder |
| Pinch | salt |
| 40g | Unsalted Butter, room temperature |
| 120 ml | Whole Milk |
| 3 tablespoons | Milo |
| 2 teaspoons | Cocoa Powder |
| 1 | Egg |
DIRECTIONS
Preheat the oven to 170 degrees celsius. Line a 12-hole muffin tray with patty cases.
Put the flour, sugar, baking powder, salt and butter in a medium bowl and beat with an electric mixer until everything is combined.
In a jug, stir the Milo into the milk until the milk turns chocolate coloured. Add 60ml of the milk mixture to the batter and whisk until just incorporated.
Lightly beat the egg, the pour the egg and remaining milk into the batter and beat until mixture is smooth. Do not overmix.
Spoon the mix into the paper cases until two-thirds full. Bake in preheated oven for 20 minutes, or until the cakes bounce back when touched and a skewer comes out clean.
Leave cupcakes to cool completely on a wire rack.
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