Sunday, 27 May 2012

Energy to Go & Go & GO

Last week we discovered there had been four tin cans of 1.25 kilograms of Milo sitting in the cupboard at church-untouched. Then we discovered that they expired at the end of April, just last month. Since we didn't  want to be wasteful, we took a can (or two) home to check if it was edible. Guess what? Upon opening the Milo can, the powder smelled and looked really Milo-y. So I began my search for a recipe that would use a lot of Milo.

While researching, I stumbled across this recipe which requires lots of Milo and even more if you want. It yields a cupcake that fills the room with the fragrance of Milo upon baking. Moreover, it's like Milo in a cup form as the icing is made from condensed milk and the cupcake itself is full of a Milo-y smooth malt taste.

 You know you want one to go & go & GO.

Milo Cupcakes with Condensed Milk Icing 
(makes 10-12 cupcakes) 
Recipe adapted from Raspberri Cupcakes.


200g plain flour 
200g caster sugar 
1 tsp baking powder 
1/2 tsp bicarb soda 
100g Milo (add more to taste if you wish) 
1 tsp vanilla extract 
180g sour cream (you can substitute with plain yogurt)
170g unsalted butter, softened 
2 large eggs 

150g slightly salted butter (I used unsalted)
300g icing sugar, sifted (I used half only as condensed milk is quite sweet already)
5 tbsp sweetened condensed milk 


  1. Sift flour, bicarb and baking powder in a bowl and set aside. 
  2. Cream butter and sugar with an electric mixer in a large mixing bowl and then beat in eggs one at a time until combine. Add sour cream, vanilla and milo and beat until just combined. Add flour mixture and beat on low until just combined. 
  3. Fill cupcake liners until 3/4 full and bake for approx 15-20 mins or a skewer inserted into the centre of a cupcake comes out clean. For the best texture, the cakes should be dark golden brown on top and firm to the touch and after cooling for 1 minute out of the oven. Cool on a wire rack. 
  4. To make the icing, remove butter from the fridge 30 mins ahead of time. Beat butter until light and fluffy and then beat in icing sugar until combined. Add sweetened condensed milk and beat until combined. 
  5. Pipe or spoon over the top of cupcakes when they are cooled and drizzle some extra condensed milk over the top. Finish with a sprinkle of Milo. Can be stored in an airtight container in the fridge overnight. 


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