TOPPING
1/2 c Heavy Ointment, (Whipstitching) Melted And Cooled
1/3 c Malted Milk Pulverize, 12 Chocolate-Coated Malted Milk
(Original Savor) Balls -- For Garnish
3/4 c Semisweet Chocolate Fries -- (Opt )

1. Preheat oven to 375 F. Lightly butter xii 3 X 1 1/4-inch muffin
cups.

2. Prepare Cupcakes: In a large stadium, stir together flour, malted milk
pulverisation, sugars, baking pulverisation, and saltiness. In another stadium, stir
together milk, butter, egg, and vanilla until blended. Make a well
in center of flour assortment; add milk mixture and stir just to
compound. Stir in fries.

3. Spoon batter into prepared muffin cups; bake for 20 to 25 mins, or
until a cake tester inserted in center comes out houseclean.

4. Remove muffin tin(s) to a wire torture. Cool for 5 mins before
removing cupcakes from cups; finish cooling on wheel.

5. Prepare Topping: In chilled bowl and with chilled beaters, beat
cream and malted milk powder until stiff peaks shape. Beat in melted
coffee. Chill until firm enough to spreading.

6. Divide topping among cupcakes and spread to coat tops evenly.
Garnish each with a malted milk nut, if desired.

Makes 12 cupcakes.