St. Patrick’s Day Malty Cupcakes

Preheat oven to 350 degrees F.
Line 16 muffin tins with cupcake liners.
combined flour, malt powder, baking soda, cocoa and salt in a mixing bowl.
Using a hand mixer, combine the butter and sugar until well blended.
Add in the oil, egg yolks (save egg whites) and vanilla extract.  Mix until all ingredients are blended.
Slowly add in dry ingredients and the buttermilk until bot are thouroughly combined into the wet ingredients.
Then add the 1 Tablespoon of green food coloring.  If you want a darker green, add more.
In a separate mixing bowl, beat the egg whites until they are light and fluffy.  they should form peaks.
Gently stir in the egg whites until the green batter is combined.  make sure not to over mix.
Pour or scoop batter into the 16 cupcake liners in the muffin pans.
Bake 15 – 18 minutes or until a toothpick inserted into center comes out clean.
Move cupcakes to a wire rake to cool.

For Frosting:

Beat the cream cheese in a large mixing bowl until smooth.
Add in the softened butter and beat until combined and smooth.
Then slowly add in the powdered sugar (1 cup at a time).  Mix after each cup is added.  Last add the malted milk powder and vanilla extract.  Continue to blend until frosting is thick and smooth.

Top each completely cooled cupcake with cream cheese frosting.  Decorate with green sprinkles and enjoy!

Keep cupcakes in a airtight container in the refrigerator.