Frosted Chocolate Malt Cupcakes by CK
1.5 cups Bisquick mix
¾ cup sugar
1/3 cup unsweetened baking cocoa
¼ cup chocolate flavor malted milk powder
2/3 cup milk
¼ cup vegetable oil
1 tsp vanilla
Heat oven to 400 degrees. Line 16 regular size muffing cups with paper baking cups. In a large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spoon evenly into muffin cups. Bake 15 to 20 minutes, or until toothpick comes out clean. Immediately remove from pan. Cool completely, about 30 minutes.
2 Tbsp chocolate flavor malted milk powder
2 Tbsp milk
2 cups powdered sugar
1 Tbsp unsweetened baking cocoa
¼ cup butter, softened
In medium bowl, stir together malted milk powder and milk; let stand 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes, or until smooth. Spread frosting over cup cakes. Press coarsely chopped malted milk balls on top of the frosted cupcakes.
Graham cracker pie crust
Cream together: 1 cup powdered sugar
4 oz cream cheese, softened
4 oz frozen whipped topping, thawed
Spread in graham cracker crust. Top with 1½ cup fresh raspberries or strawberries. Refrigerate.
Cook and stir: ½ cup granulated sugar
2 T flour
1 small pkg matching fruit flavor Jello
½ cup water
Cook until thickened and bubbly. Continue cooking and stirring for one minute. Remove from heat. Cover and set aside to cool for ½ hour. Spoon cooked gelatin mixture over berries. Cover and Chill.