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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift together flour, baking soda, baking powder, salt and malted milk powder and set aside.
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3. In a large bowl, combine oil, eggs, sour cream, buttermilk and vanilla extract.
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4. Add sugar and brown sugar to the oil mixture.
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5. Slowly add dry ingredients to wet and stir until fully combined.
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6. Fill liners 1/2 way and bake for 18-22 minutes or until and inserted knife comes out clean.
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7. Buttercream: Beat butter and cream cheese for 2 minutes. Scrape down bowl as needed. Add powdered sugar and malted milt powder. Slowly add strawberry puree. until the buttercream reaches your desired consistency. Add vanilla extract and let beat.
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8. Pipe buttercream onto cooled cupcakes and top with malt balls and colorful straws.