I don't know about you, but when I've made cupcakes I always find that I've either made not enough frosting or WAY too much. A while ago I made these Malteser cupcakes for my husband's boss as a bon voyage present, on her last day at work before heading to Italy on holiday.
I ended up with at least a third of my frosting leftover, so decided to turn it into truffles.
This is a fiddly, time consuming but super easy way to use up buttercream!
I'll include the recipe I used for the buttercream, it will ice 20 cupcakes and still have heaps leftover for truffles but you can use any leftover buttercream.
Vanilla Malt Buttercream Truffles
250g butter, softened
2.5 cups icing sugar
1 teaspoon vanilla
3 tablespoons malt powder, or alter to taste (I use Nestle)
Approx 200g Milk chocolate melts/cooking chocolate
- Refrigerate leftover buttercream for at least a few hours/overnight until hard.
- Using a teaspoon to portion it out, roll the buttercream into balls and place on to a cookie tray which has been lined with baking paper. Place in the freezer for 30 minutes.
- Melt the chocolate as per directions.